Preparation:
Soak beans overnight and drain. Transfer to a large soup pot, cover with
fresh
water, boil for 5 minutes, then drain and rinse. Add oil, onion, leek and
chile to the soup pot and saute briefly. Add beans and water. Bring to a
boil,
then simmer until beans are tender, about 1 hour. Add salt, then puree half
the beans in a blender until smooth. Return puree to the pot, add yogurt and
reheat, stirring in pinons and cilantro. Reserve some pinons for garnish,
along with the mint. Ladle and serve. |
