Pappasito's Frijoles A La Charra (Pinto Bean Soup)
- Number of Servings: 6
Ingredients
3/4 lb dried pinto beans3 quarts water, divided use3/8 lb bacon, cut into 1 inch squares1/4 c plus 1 1/2 tsp finely chopped garlic3-4 tbsp chopped cilantro, divided use1 1/2 tsp ground cumin1 1/2 chili powder3/4 tbsp salt1 c 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 unill well done. Do not under cook or it will look raw in finished product.
Add onions, garlic, 1-2 tbsp chopped cilantro to hot bacon and cook until onion is transparent, abt 10 min.
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, abt 1 hr. Stir frequently to avoid burning the bottom.
Stir in tomatoes and remaining cilantro and heat thru.
Makes approx 1/2 gallon. Divided into 6 servings for nutritional info.
Number of Servings: 6
Recipe submitted by SparkPeople user TRINABENIS.
Drain beans and set aside.
In a 1 gallon heavy pot, cook bacon unill well done. Do not under cook or it will look raw in finished product.
Add onions, garlic, 1-2 tbsp chopped cilantro to hot bacon and cook until onion is transparent, abt 10 min.
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, abt 1 hr. Stir frequently to avoid burning the bottom.
Stir in tomatoes and remaining cilantro and heat thru.
Makes approx 1/2 gallon. Divided into 6 servings for nutritional info.
Number of Servings: 6
Recipe submitted by SparkPeople user TRINABENIS.
Nutritional Info Amount Per Serving
- Calories: 200.4
- Total Fat: 7.9 g
- Cholesterol: 18.8 mg
- Sodium: 815.2 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 5.6 g
- Protein: 10.6 g
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