2 large sweet red peppers
2 tablespoons unsalted butter
2 medium onions, chopped fine
3 cups Casserole Premium Quality Pinto Beans, drained and rinsed
2 cups chichen stock, homemade or canned
1 cup heavy cream or half-and-half
½ teaspoon salt to tase
½ teaspoon ground white pepper
Roast the peppers over an open flame or broil 4 inches from the heat, turning until charred all over, about 5 minutes. Place the peppers in a brown paper bag and twist to seal. Allow to sweat for 10 minuts diovan blood pressure. Rub off the skins with your fingers, seed and devein, and rinse under cold running water. Chop coarse, puree in blender or food processor, and reserve.
In a large saucepan over moderately high heat, melt the butter. Add the onions and sauté, stirring frequently, until just golden, about 3 to 5 minutes.
Turn heat to moderate. Add the beans to the onions and continue to cook, stirring gently, for 3 minutes. Add the stock, cover the pan, and cook for 15 minutes.
Puree the soup in batches in a food processor or blender and return to the saucepan.
Over moderately low heat add the cream and salt and pepper and cook, stirring, until just heated through, about 5 minutes. Ladle the soup into warm soup bowls, spoon a tablespoon or more of the reserved red pepper puree on the surface, and swirl into a spiral.
This soup may be chilled and served cold.
by Beatrice Gooding, Hobbs, New Mexico