Recipe - Rocky Mountain Soup

3 cup Water
1 One fourth cup Dried pinto beans
3 sl Bacon; chopped
2 Garlic; pressed
One half cup Onion; chopped
1 cn Tomatoes; cut up (1 lb)
2/3 cup Uncooked brown rice
1 teaspoon Salt
One half teaspoon Paprika
One fourth teaspoon Pepper

Rinse beans. In a large kettle or Dutch oven, combine beans and 3 cups of
water. Bring to boiling. Reduce heat; simmer 2 minutes. Let stand one hour.
Drain. Add 5 One half cups fresh water to beans. Simmer, covered, 1 hour. While
beans are simmering, cook bacon until almost crisp. Add onion and garlic.
Cook until vegetable are tender, but not brown, stirring occasionally.

Stir bacon mixture, tomatoes, rice, salt, pepper, and paprika into bean
mixture. Bring to boiling. Cover and simmer for 45 minutes to 1 hour or
until rice and beans are tender. Stir occasionally.

Source: Home CookingFeb.1989

Contributor: Sarah Gruenwald posted to Recipelu 12898

Posted to recipeludigest Volume 01 Number 626 by P&S Gruenwald
sitm@ne.infi.net on Jan 28, 1998