Rocky mountain soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Water |
| 1¼ | cup | Dried pinto beans |
| 3 | slices | Bacon; chopped |
| 2 | Garlic; pressed | |
| ½ | cup | Onion; chopped |
| 1 | can | Tomatoes; cut up (1 lb) |
| ⅔ | cup | Uncooked brown rice |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Pepper |
Directions
Rinse beans. In a large kettle or Dutch oven, combine beans and 3 cups of water. Bring to boiling. Reduce heat; simmer 2 minutes. Let stand one hour.
Drain. Add 5½ cups fresh water to beans. Simmer, covered, 1 hour. While beans are simmering, cook bacon until almost crisp. Add onion and garlic.
Cook until vegetable are tender, but not brown, stirring occasionally.
Stir bacon mixture, tomatoes, rice, salt, pepper, and paprika into bean mixture. Bring to boiling. Cover and simmer for 45 minutes to 1 hour or until rice and beans are tender. Stir occasionally.
Source: Home Cooking-Feb.1989
Contributor: Sarah Gruenwald posted to Recipelu 1-28-98 Posted to recipelu-digest Volume 01 Number 626 by P&S Gruenwald <sitm@...> on Jan 28, 1998