2 c  Pinto or Anasazi beans

           - soaked overnight
      1 tb Sunflower or light olive oil

      1 sm Onion; finely minced

      1 ts New Mexican red chile

     10 c  Water

           Salt
      1 c  Half and half

      2 tb Chopped cilantro

      2 tb Chopped parsley

      2 tb Chives, minced;  -=OR=-

      4    -Scallions; finely sliced

      2 tb Pine nuts

           - toasted in a dry pan
  SOAK THE BEANS overnight; drain. Transfer to a large soup pot, cover the
  beans with fresh water. Bring to a boil for 5 minutes, then drain and rinse
  them. Warm the oil in the soup pot, add the onion and chile and briefly
  cook together. Next add the beans, 10 cups of water and bring to a boil.
  Simmer until beans are tender, about 45 minutes for new beans, longer for
  older beans. Season to taste with salt, then continue cooking until they
  are completely soft. Puree half the beans and cooking liquid at a time in
  the blender until smooth. Return the puree to the pot. Add the cream and
  reheat. Chop toasted pine nuts finely. Stir in the chopped herbs, reserving
  some of the chives. Ladle the soup into bowls and garnish with the
  remaining chives and the pine nuts.
  Deborah Madison, "Prodigy Guest Chefs Cookbook"