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    You are in: Home / Community Forums / Recipe Requests - General / Pinto Bean and Bacon Soup
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    Pinto Bean and Bacon Soup

    Pinay0618
    Thu Dec 13, 2012 1:27 pm
    Semi-Experienced "Sous Chef" Poster
    Way, way back in the 80's, I used to find Better Homes and Gardens cookbooks at K-Mart for about two dollars. They were hardback and very thin, maybe 40 pages or so. I want to say this particular recipe came from a microwave cookbook, but I'm not sure. It used dried pinto beans, brown rice, bacon, onion, tomatoes and garlic - although I don't recall if there were other ingredients or not. I'm suspecting there's SOMETHING else, because I've tried to recreate it a few times and it always seems like something is missing. I hope someone has this recipe!
    pinky kookie
    Thu Dec 13, 2012 1:53 pm
    Food.com Groupie

    Here is this similar recipe to your description:

    ARIZONA MOUNTAIN SOUP RECIPE -
    http://www.grouprecipes.com/105302/arizona-mountain-soup.html

    Ingredients
    1- 1/4 c. dry pinto beans
    3 slices bacon, chopped
    2 med. onions, chopped
    2 cloves garlic, minced
    1 (16 oz.) can tomatoes, cut up
    1 1/2 c. brown rice, cooked
    2 tsp. salt
    1/2 tsp. paprika
    1/4 tsp. pepper
    1 to 2 c. ham, browned hamburger, or other cooked meat (optional)

    How to make it
    Rinse beans in 5 quart kettle. Combine beans and 3 cups water. Cover. Let stand overnight (or, bring to boiling. Reduce heat; simmer 2 minutes. Let stand 1 hour). Do not drain. Simmer, covered, 2 hours or until beans are tender. Drain reserving 2 cups liquid.
    In Dutch oven cook bacon until almost crisp. Add onions and garlic. Cook and stir until vegetables are tender but not brown. Stir in the cooked pinto beans, tomatoes, rice, salt, paprika and pepper. Add reserved bean liquid and 2 cups water. Add meat if desired. Bring mixture to boiling. Cover and simmer 1 hour, stirring occasionally. If soup is too thick, add water.




    Last edited by pinky kookie on Thu Dec 13, 2012 2:04 pm, edited 1 time in total
    Red Apple Guy
    Thu Dec 13, 2012 2:01 pm
    Forum Host
    Pinay0618
    Thu Dec 13, 2012 2:29 pm
    Semi-Experienced "Sous Chef" Poster
    Thanks so much for the help!! I'm thinking the Arizona Mountain Soup is it, although why I couldn't remember ham I just don't get ...

    Thanks again, y'all!! Man, I love this website icon_biggrin.gif
    pinky kookie
    Thu Dec 13, 2012 2:47 pm
    Food.com Groupie

    U R welcome and thanks for your prompt response, Sweet Jezebel.
    Hope you enjoy the Arizona Mountain Soup again. icon_biggrin.gif icon_wink.gif
    Amberngriffinco
    Tue Dec 18, 2012 7:40 pm
    Food.com Groupie
    ((((ever try using hamhocks???))))
    Zeldaz
    Tue Dec 18, 2012 7:55 pm
    Food.com Groupie
    I always throw a ham hock or two into my pintos. It adds smokiness throughout the pot.
    Red Apple Guy
    Tue Dec 18, 2012 9:07 pm
    Forum Host
    I agree. I will substitute smoked turkey legs or turkey necks for ham hocks from the frozen foods section occasionally.
    pinky kookie
    Tue Dec 18, 2012 9:16 pm
    Food.com Groupie

    There is this similar recipe from Better Homes & Gardens and you can add cooked brown rice instead of white rice, but the ham hocks and smoked sausage make a salty dish.

    PINTO BEANS AND RICE RECIPE -
    http://www.bhg.com/recipe/beans-rice-grains/pinto-beans-and-rice/
    Makes: 6 servings - Prep 20 mins - Cook 1 hr 40 mins - Stand 1 hr.
    Ingredients
    1 -1/4 cups dry pinto beans (8 ounces)
    1 medium onion, chopped (1/2 cup)
    2 cloves garlic, minced
    1 bay leaf
    1/2 teaspoon dried thyme, crushed
    1/2 teaspoon pepper
    2 small smoked ham hocks (about 8 ounces each)
    8 ounces cooked smoked sausage, cut into 3/4-inch pieces
    1/4 teaspoon salt
    3 cups hot cooked rice
    Directions
    1. Rinse beans. In a large saucepan combine beans and 3 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour.
    2. Drain beans and return to saucepan. Add onion, garlic, bay leaf, thyme, pepper, and 3 cups fresh water. Add ham hocks. Heat to boiling; reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender, adding more water, if necessary, and stirring occasionally.
    3. Remove ham hocks; cool slightly. Remove meat from ham hocks; chop meat and set aside. Discard bay leaf. In a medium skillet cook sausage over medium heat about 5 minutes or until browned, stirring occasionally. Stir chopped meat, cooked sausage, and salt into beans. Cover and cook about 5 minutes more or until heated through.
    4. Serve over hot cooked rice. Makes 6 main-dish servings.

    Nutrition Facts (Pinto Beans and Rice) - Servings Per Recipe 6,
    cal. (kcal) 413, fat, total (g) 14, chol. (mg) 38, sat. fat (g) 5, carb. (g) 48, fiber (g) 3, protein (g) 23, vit. C (mg) 8, sodium (mg) 943, calcium (mg) 50, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet.




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