scottyb
Well-known member
Do you have a recipe that every time you make it, it gets cleaned up and everyone wants the recipe? Well, to top it off, this one is so fast and so simple, you will not believe it. I made 7 gallons of them one time for a benefit BBQ, and they were just as good. We often eat them as a soup with rice, or as a side dish with grilled steak, fajitas, BBQ brisket, or about anything else.
MEXICAN BEAN SOUP
4 slices peppered bacon, diced
1 medium onion, chopped
2 cans, 15ounces each, pinto beans, un-drained (We prefer Bush's)
1 can chicken broth
1/2 cup water
1/4 to 1/3 cup cilantro
1/3 cup picante sauce (prefer Pace)
1 teaspoon of cumin
In a 3 quart saucepan, cook bacon until crisp. Remove with slotted spoon. Cook onion in drippings until tender but not brown. Return bacon to saucepan. Add remaining ingredients and bring to a boil, stirring occasionally. Reduce heat. Cover and simmer 15 minutes.
I sometimes add some diced jalapeno peppers, if the picante I use is mild.
MEXICAN BEAN SOUP
4 slices peppered bacon, diced
1 medium onion, chopped
2 cans, 15ounces each, pinto beans, un-drained (We prefer Bush's)
1 can chicken broth
1/2 cup water
1/4 to 1/3 cup cilantro
1/3 cup picante sauce (prefer Pace)
1 teaspoon of cumin
In a 3 quart saucepan, cook bacon until crisp. Remove with slotted spoon. Cook onion in drippings until tender but not brown. Return bacon to saucepan. Add remaining ingredients and bring to a boil, stirring occasionally. Reduce heat. Cover and simmer 15 minutes.
I sometimes add some diced jalapeno peppers, if the picante I use is mild.
