Recipe - Pueblo Bean Soup

1 pound Pinto Beans
One half pound Bacon; Sliced Into Strips
1 cup Tomatoes; Chopped
2 cup Corn
One fourth cup Roasted Green Chiles;
Chopped
1 cup Green Onion; Chopped
One fourth cup Fresh Cilantro; Minced
Salt; To Taste
One half cup Beer
Cheddar Cheese; Grated
Tortillas; Hot

Soak beans in plenty of water overnight. Drain water from beans, place them
in a large pot with more water, bring to a boil, reduce heat, then cook
over low heat until tender.

Fry bacon until crisp, then scoop out onto paper towels and discard all but
1 tablespoon bacon fat.

Add bacon, bacon fat and remaining ingredients except salt, beer and cheese
to bean pot. Cook, covered, 30 minutes over low heat. Uncover, add salt to
taste and enough boiling water to make beans soupy. Simmer 10 minutes more,
then add beer and heat through. Serve in bowls with grated cheese for
garnish and hot tortillas.

Recipe by: Adapted from: Greater Pueblo Chamber of Commerce

Posted to bbqdigest by PhantomBBQ@aol.com on Sep 24, 1999, converted by
MM_Buster v2.0l.