Prep 10 mins
Cook 1 hr
I found this is a stack of old handwritten recipes. I probably copied it from the Houston Chronicle?? I have not made this at home yet, so serving size and prep time are a guess. Also, I personally would drain some of the bacon fat and add the salt to taste, but I am listing it how it was originally written. Please note these beans should soak for 8 hours, so plan ahead.
- 340.19 g dried pinto bean
- 2838.0 ml water
- 172.36 g bacon, cut up
- 59.14 ml garlic, finely minced
- 59.16 ml cilantro, chopped and divided
- 118.29 ml onion, chopped
- 7.39 ml cumin
- 7.39 ml onion powder
- 11.09 ml salt
- 236.59 ml tomatoes, chopped
- Soak beans in 2 qts water for 8 hours Drain and set aside.
- In a heavy pot, cook bacon until done. Remove bacon and set aside, leaving bacon fat in pot. Add garlic, 2 Tbls. cilantro and onion to hot bacon fat. Cook until onion is transparent.
- Add beans, bacon, cumin and onion powder. Stir in salt and remaining 1 qt water.
- Turn heat to med-low and cook slowly until fork tender. Just before serving, stir in remaining cilantro and tomatoes.
This was a delicious recipe!! I used 2 extra large cans of black beans with the juices in place of the pinto beans and it still was amazing!! I will definitely be making this one again and again!!
This was a nice, easy to prepare soup, which smelled quite good as it cooked. Adding the fresh tomatoes and cilantro right before serving was a nice touch, adding a bright color and flavor. Thanks for sharing! PAC Fall '12
DH and I both liked this. I loved the flavor the cilantro gave the soup while cooking. Thank you for posting this recipe.