El Chaparral Restaurant Famous Bean Soup

1 pound raw pinto beans

1 gallon water

Salt, to taste

1/4 pound bacon, chopped

1 medium onion, diced

6 jalapeños, chopped (or to taste)

2 tomatoes, chopped

1/2 bunch cilantro

Wash beans and pick over to remove any foreign material. Place in a pot with water and bring to boil. Simmer 1 hour, then add salt.

Meanwhile, in separate large stockpot, cook bacon until crisp. Add
onion, jalapeños, tomatoes and cilantro; cook several minutes until onions and jalapeños are soft.

When beans have cooked 1 hour, add them to pot with vegetables. Reduce heat, cover, and simmer soup approximately 1 hour more, or until beans are tender.

Taste and add more salt as needed. Soup can be garnished with chopped cilantro if desired.

Makes about 15 servings

Source of Recipe: El Chaparral Restaurant