Bean & Bacon Soup
Ingredients
2 cup pinto beans (dried)
1 tsp salt
1/2 tsp pepper
4 bacon slices, cut in squares
4 carrots, chopped
4 celery stalks, chopped
1/2 tsp thyme (dried)
1 garlic clove, minced
4 oz can of tomato paste
2 tbsp olive oil
1 onion, chopped
1 tbsp wine vinegar
Preparation
The approximate cooking time is 3 hours.
Cover the washed beans with 6-8 cups of water and bring to a boil.
Reduce heat, cover and boil gently for 1 hour and then simmer while
still covered. Stir about every 15 minutes for the ENTIRE time the
beans are cooking.
After the beans have been cooking for about 1 hour and 45 minutes
chop the onion and celery and carrots. Slice the four slices of bacon
into 1" squares. Saute the onion, celery and bacon squares in the
olive oil for about 10 minutes. Add to the beans along with the
thyme, chopped carrots and tomato paste. Simmer uncovered for
another hour until the beans are tender and slightly mash the beans.
Add the salt, pepper and wine vinegar before serving.
Servings: 8
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