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West Texas Pinto Bean Soup
Source: Jack Daniel’s-The Spirit of Tennessee Cookbook, p. 43
- 1-1/2 cups pinto beans
- 8 cups chicken stock
- ½ pound bacon, chopped
- 1 clove garlic, minced
- ½ cup chopped onion
- 2 teaspoons chili powder
- 1/3 cup chopped green chile peppers
- Salt
- ½ cup diced cooked ham
Soak pinto beans in water overnight. Drain and place in a Dutch oven. Add stock and bring to a boil. Lower heat and simmer for 1 hour. Add remaining ingredients, except salt and ham. Simmer for another hour. Add salt and simmer 1 hour longer. Remove 1/3 of beans and liquid and mash together (easily done in a food processor). Return to pot. Heat thoroughly. Adjust seasoning. Garnish soup with diced ham and serve. Makes 6 to 8 servings.
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