Pinto Bean Soup

• 2 cups pinto beans
• 1 tablespoon sunflower oil
• 1 teaspoon red chili peppers
• 1 x salt
• 2 tablespoons cilantro chopped
• 2 tablespoons chives minced
• 2 tablespoons pine nuts soaked overnight
• 1 small onions finely minced
• 10 cups water
• 1 cup light cream (half&half)
• 2 tablespoons parsley leaves chopped
• 4 each scallions, spring or green onions finely sliced, toasted in a dry pan

1. Soak the beans overnight, drain.
2. Transfer to a large soup pot, cover the beans with fresh water.
3. Bring to a boil for 5 minutes, then drain and rinse them.
4. Warm the oil in the soup pot, add the onion and chile and briefly cook together.
5. Next add the beans, 10 cups of water and bring to a boil.
6. Simmer until beans are tender, about 45 minutes for new beans, longer for older beans.
7. Season to taste with salt, then continue cooking until they are completely soft.
8. Puree half the beans and cooking liquid at a time in the blender until smooth.
9. Return the puree to the pot.
10. Add the cream and reheat.
11. Chop toasted pine nuts finely.
12. Stirin the chopped herbs, reserving some of the chives.
13. Ladle the soup into bowls and garnish with the remaining chives and the pine nuts.

pinto beans, sunflower oil, red chili peppers, salt, cilantro, chives, nuts, onions, water, light cream, parsley, scallions

Taken from recipeland.com/recipe/v/pinto-bean-soup-36296 (may not work)