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This recipe for BORRACHO BEAN SOUP (THE ALTERNATIVE NATURAL GAS), by , is from The Vintage Petroleum Inc. Final Page Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gayle Daulton
Added: Friday, December 9, 2005


1 lb dried pinto beans,
1 T. vegetable oil,
1 large sweet yellow onion, chopped,
1 smoked ham hock (or 1 cup diced smoked ham),
2 cloves garlic, peeled and chopped,
1 carrot, peeled and chopped,
green pepper, chopped,
1 stalk celery, chopped.
Water to cover beans.
Salt & pepper to taste.

Heat oil in pot and cook onion and garlic until onion is soft, but not browned. Add beans, ham hock (or ham), carrot, green pepper and celery. Add 6 cups water. Bring to a boil, reduce heat, cover and cook until beans and carrot are tender. Add hot water during cooking if necessary.

If using ham hock, take out of pot. Remove skin and bone. Chop meat and return to pot. Add one can diced tomatoes, 1 small can chopped green chili peppers, 1 small bunch cilantro (chopped) and 1 T chili powder. Bring back to boil, reduce heat, cover and simmer until soup thickens a little. Serve with cornbread.




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