"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Hearty Bean Soup Recipe

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This recipe for Hearty Bean Soup, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lena Wilson Hubbard Downie (7/19/1900 - 11/01/1984)
Added: Monday, September 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 cups
1-1/2 C. dry Pinto beans
3 slices bacon, chopped
1 C. chopped onion
2 cloves garlic, minced
1 can diced tomatoes
1-1/2 C. cooked brown rice
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. pepper
1/2 tsp. oregano

Directions:
Directions:
Wash and sort beans, cover with water and let soak overnight.
In the morning, drain and rinse beans and add the 6 cups water.
Cover and simmer 2 hours or until beans are tender.
Drain, reserving 2 cups liquid.
In same Dutch oven cook chopped bacon over medium heat until almost crisp. Add onion and garlic and cook until onion is tender.
Stir in 2 more C. water, the reserved cooking liquid and balance of ingredients.
Cover and simmer 15 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hours plus soaking time.
Personal Notes:
Personal Notes:
Pinto beans were a staple when Nana raised her family. She cooked this many times over a campfire, turning the iron lid upside down and baking water biscuits in the lid during the final 30 minutes or so of cooking. She learned how to be a whiz with the microwave before she gave up cooking.

 

 

 

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