Post by blackcrowheart on Dec 27, 2005 18:17:40 GMT -5
Pojoaque Cream Soup
Serves: 4
4 C. home cooked pinto beans
1 C. bean juice (reserved from cooking)
1 clove minced garlic
1 T. minced onion
3/4 T. salt
1 C. undiluted evaporated milk
1 pinch of oregano
1 T. red chile powder (optional)
Mash beans thoroughly and mix in bean juice or put both through blender
until smooth, adding all other ingredients slowly while beating or blending.
Simmer for ten minutes. For gourmet versions, serve cold with generous
topping of sour cream.
source unknown
Serves: 4
4 C. home cooked pinto beans
1 C. bean juice (reserved from cooking)
1 clove minced garlic
1 T. minced onion
3/4 T. salt
1 C. undiluted evaporated milk
1 pinch of oregano
1 T. red chile powder (optional)
Mash beans thoroughly and mix in bean juice or put both through blender
until smooth, adding all other ingredients slowly while beating or blending.
Simmer for ten minutes. For gourmet versions, serve cold with generous
topping of sour cream.
source unknown