Southwest Pinto Bean Soup

Bean soup Southwestern style. Easy and hearty. Perfect for a cold night.

• Ready In: 4 hrs 10 mins
• Serves: 6

Ingredients

• 1  lb dried pinto bean
• 3  quarts water
• 2  lbs ham bone (with meat)
• 1  onion, cut into 8ths
• 3  garlic cloves, minced
• 2  teaspoons salt
• 2  teaspoons  spike seasoning

• bouquet garni

• 2  bay leaves
• 6  peppercorns
• 1⁄2 teaspoon  coriander seed
• 1  small  dried chili, crushed

• rice

• 1  cup long grain rice

Directions

1. Soak beans for 2 hours, then drain.
2. Combine beans with 3 quarts water, soup bones, onion, garlic, salt, spike seasoning, and bouquet garni.
3. Bring to a boil, cover, and reduce heat to simmer.
4. Let simmer for 80 minutes, then add the rice.
5. Let simmer until ham and beans are tender and rice is cooked (40 minutes).
6. Discard bouquet garni and bones.
7. Cut up the meat and return it to the soup.
8. Reheat and serve with flatbread.