Pappasito's Pinto Bean Soup

Pappasito's Cantina Copycat Recipe

Serves 6

3/4 lb dried pinto beans
3 quarts water, divided use
3/8 lb bacon, cut into 1 inch squares
1/4 cup + 1 1/2 teaspoon finely chopped garlic
3-4 tablespoons chopped cilantro, divided use
1 1/2 teaspoon ground cumin
1 1/2 chili powder
3/4 tablespoon salt
1 cup chopped Roma tomatoes

Soak beans in 2 quarts water for at least 8 hr or overnight. Drain beans and set aside. In a 1 gallon heavy pot, cook bacon until well done. Do not under cook or it will look raw in finished product. Add onions, garlic, 1-2 tablespoons of chopped cilantro to hot bacon and cook until onion is transparent, (about 10 minutes).

Add the drained beans, cumin and chili powder. Stir and add remaining 1 quart water. Turn heat to med-low. Stir in salt. Cook beans slowly until fork tender, about 1 hour. Stir frequently to avoid burning the bottom. Stir in tomatoes and remaining cilantro and heat through.

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