Indian Bean Soup with Roasted Watermelon Seeds

September 15, 2008

Indian Bean Soup with Roasted Watermelon Seeds

Wendy McCrady, Tucson CSA
1 1/2 cups mayocoba or pinto beans, soaked overnight
Seeds from 1 large watermelon
3 cups water
Corn
Bell pepper
Onion
Salt & pepper
Corn tortillas or chips

Preheat oven to 350 degrees.  Rinse the pulp off the watermelon seeds and dry them.  Roast for 10 minutes; stir to prevent burning.

Let cool.  Grind in spice grinder.
Drain beans and place in cooking pan.  Place ground seeds in sieve and pour boiling water over them to drain into cooking pan.  Cook beans until tender.
Meanwhile, grill corn, bell pepper, and onions until tender.  Chop.
When the beans are done, stir in the vegetables and season with salt and pepper. Heat through if needed.
Serve with warm corn tortillas or chips.

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