Pueblo bean soup

Yield: 12 servings

Measure Ingredient
1 pounds Pinto Beans
½ pounds Bacon; Sliced Into Strips
1 cup Tomatoes; Chopped
2 cups Corn
¼ cup Roasted Green Chiles; Chopped
1 cup Green Onion; Chopped
¼ cup Fresh Cilantro; Minced
\N \N Salt; To Taste
½ cup Beer
\N \N Cheddar Cheese; Grated
\N \N Tortillas; Hot

Soak beans in plenty of water overnight. Drain water from beans, place them in a large pot with more water, bring to a boil, reduce heat, then cook over low heat until tender.

Fry bacon until crisp, then scoop out onto paper towels and discard all but 1 tablespoon bacon fat.

Add bacon, bacon fat and remaining ingredients except salt, beer and cheese to bean pot. Cook, covered, 30 minutes over low heat. Uncover, add salt to taste and enough boiling water to make beans soupy. Simmer 10 minutes more, then add beer and heat through. Serve in bowls with grated cheese for garnish and hot tortillas.

Recipe by: Adapted from: Greater Pueblo Chamber of Commerce Posted to bbq-digest by PhantomBBQ@... on Sep 24, 1999, converted by MM_Buster v2.0l.

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