El Chaparral Restaurant Famous Bean Soup
1 pound raw pinto beans
1 gallon water
Salt, to taste
1/4 pound bacon, chopped
1 medium onion, diced
6 jalapeños, chopped (or to taste)
2 tomatoes, chopped
1/2 bunch cilantro
Wash beans and pick over to remove any foreign material. Place in a pot with water and bring to boil. Simmer 1 hour, then add salt.
Meanwhile, in separate large stockpot, cook bacon until crisp. Add
onion, jalapeños, tomatoes and cilantro; cook several minutes until onions and jalapeños are soft.
When beans have cooked 1 hour, add them to pot with vegetables. Reduce heat, cover, and simmer soup approximately 1 hour more, or until beans are tender.
Taste and add more salt as needed. Soup can be garnished with chopped cilantro if desired.
Makes about 15 servings
Source of Recipe: El Chaparral Restaurant
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