Pappasito's Pinto Bean Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I found this is a stack of old handwritten recipes. I probably copied it from the Houston Chronicle?? I have not made this at home yet, so serving size and prep time are a guess. Also, I personally would drain some of the bacon fat and add the salt to taste, but I am listing it how it was originally written. Please note these beans should soak for 8 hours, so plan ahead. Ingredients:
3/4 lb dried pinto bean |
3 quarts water |
3/8 lb bacon, cut up |
1/4 cup garlic, finely minced |
4 tablespoons cilantro, chopped and divided |
1/2 cup onion, chopped |
1 1/2 teaspoons cumin |
1 1/2 teaspoons onion powder |
3/4 tablespoon salt |
1 cup tomato, chopped |
Directions:
1. Soak beans in 2 qts water for 8 hours Drain and set aside.
2. In a heavy pot, cook bacon until done. Remove bacon and set aside, leaving bacon fat in pot. Add garlic, 2 Tbls. cilantro and onion to hot bacon fat. Cook until onion is transparent.
3. Add beans, bacon, cumin and onion powder. Stir in salt and remaining 1 qt water.
4. Turn heat to med-low and cook slowly until fork tender. Just before serving, stir in remaining cilantro and tomatoes.
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