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LOCATION: Recipes >> Mexican >> Pinto Bean Charra Soup

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Pinto Bean Charra soup
(8 cups) cooked drained pinto beans
1 pint of liquid from beans
1/3 lb bacon or pork pieces cut into dice
2-3 tbs chopped cilantro leaves (Chinese Parsley)
Substitute 3 tbs parsley for cilantro
1 cup diced tomatoes
1 tsp cumin
1 tbs celery
1/3 cup chopped onion
6 cloves minced garlic
2 fresh finely chopped Serrano chilies or to taste

Wash beans; cover with water and bring to boil. Cut heat to medium and allow beans to cook about 2 hours. Fry bacon or pork pieces until crisp. Continue to fry bacon adding onions, chilies and garlic to sauté together. Add parsley, celery flakes, cumin and diced tomatoes to beans. Combine sauté items to beans a return to boil; cut heat again to medium and cook 1 hour longer. Salt and pepper to taste. Serve with corn bread.

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