LOCATION: Recipes >> Mexican >> Pinto Bean Charra Soup
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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 ½” 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 ½ 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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