Pinto Bean Soup
Smoky bacon contrasts with the earthy aromas of the cumin and beans in this hearty soup. It will become a family favorite, so you might want to double the recipe and freeze some for later.
3/4 pound dry pinto beans
8 ounces smoked bacon
1/2 cup chopped onion
4 tablespoons minced garlic
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
4 cups water
3/4 teaspoon salt
1 cup seeded and chopped Roma tomatoes
- Sort through beans and discard any misshapen beans or stones. In a medium saucepan, add beans and just enough water to cover. Cover pan and soak overnight. Drain; set aside.
- In a heavy stockpot, cook bacon until crisp; drain and chopped. Discard fat.
- Add onion, garlic and cilantro; cook until onion is translucent, about 10 minutes. Add beans, cumin and chili powder. Stir well before adding water and salt. Reduce heat to low and cook for about 1 hour or until beans are tender. Stir in tomatoes and heat thoroughly.
Makes 6 servings.
- Eliminate the soaking time by using drained canned pinto beans in place of dried.
- Waste not - want not, store cooled-down bacon fat in an airtight container to use for sautéing in the future when you want to give that smoky bacon flavor without the bacon.