Side Pannel
Rocky Mountain Soup
Ingredients List
- 3 c Water
- 1 1/4 c Dried pinto beans
- 3 sl Bacon; chopped
- 2 Garlic; pressed
- 1/2 c Onion; chopped
- 1 cn Tomatoes; cut up (1 lb)
- 2/3 c Uncooked brown rice
- 1 ts Salt
- 1/2 ts Paprika
- 1/4 ts Pepper
Directions
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 1/2 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.
water. Bring to boiling. Reduce heat; simmer 2 minutes. Let stand one hour.
Drain. Add 5 1/2 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.
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