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Ingredients
1 Pound dry pinto beans
1 Salt pork cube, chopped
1 Cup carrots, chopped
1 Can hot Rotel diced tomatoes with green chili's
1/2 Teaspoon cumin
1 Onion, chopped
1 Green pepper, chopped
1 Garlic clove, mashed
1/2 Cup celery, chopped
Instructions
Soak bean in warm water for 2 to 3 hours or overnight. Drain water off beans. In a large heavy pot, cook beans in fresh water with salt pork for 2 hours, adding water as needed. Add carrots, Rotel, onion, bell pepper, garlic, celery and cumin. Cover and simmer for at least 1 hour or until beans are tender. Soup should be thick.