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 jalapeņos, 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, jalapeņos, tomatoes and cilantro; cook several minutes until onions and
jalapeņos 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
