Yield: 6 Servings
|1 pounds||Pinto beans|
|½ pounds||Salt pork|
|1||Clove garlic; minced|
|1 medium||Onion; chopped|
|6 tablespoons||Olive oil|
|1 can||(16-oz) tomatoes; undrained|
|2 cans||(10.75-oz) chicken broth|
|Salt to taste|
|Pepper to taste|
Place water, beans and salt pork in a soup pot. Cook beans until tender.
Drain beans, reserving water. Pure beans in blender, adding reserved water as needed. Saut garlic and onion in olive oil. Add tomatoes and cook for 10 minutes. Add beans and chicken broth and simmer for 20 minutes. Place a slice of cheese in each soup bowl. Pour soup over cheese and top with sour cream. Yield: 6 to 8 servings.
NORMA C. RAUCH
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .