Pinto Bean Soup
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄8 Cup (2 tbs)|
|Chopped leek||1⁄8 Cup (2 tbs) (White And Some Green)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||3 Tablespoon|
|Dried pinto beans||1⁄4 Cup (4 tbs)|
|Ham hock||1 , blanched and rinsed|
|Pork stock||6 Cup (96 tbs)|
|Ripe tomatoes||3 Cup (48 tbs), peeled and chopped|
|Black peppercorns||6 , crushed|
|Black pepper||1⁄4 Teaspoon|
|Tomato sauce||1 Cup (16 tbs)|
|Minced coriander||2 Tablespoon|
Saute onion, celery, leek, carrot and garlic in oil until onion is soft.
Add beans, ham hock, stock, tomatoes, bouquet garni, salt and pepper.
Cover, bring to boil and simmer 2-1/2 to 3 hours.
Discard bouquet garni.
Remove ham hock, cut meat into strips and reserve.
Puree 2 cups of soup (with some beans) and return to rest of soup.
Add ham strips and tomato sauce, reheat and adjust seasonings.
Sprinkle with coriander.