Hands down, my sister Joan makes the best pinto bean soup I have ever tasted, and here is her recipe. It’s got chunks of ham and tomatoes and just the right amount of “spunk”. We like to serve it with a big old hunk of corn bread.
Pinto Bean Soup
Course: UncategorizedServings
8
servingsIngredients
1 ham bone with some meat left on
1 lb bag of dried pinto beans
1 large onion chopped
2 cans diced tomatoes with green chilis
1 can rotel
1 TBSP minced garlic
½-1 tsp pepper
Salt to taste
Directions
- Put the first 3 ingredients into a big crock pot and cover with water
- Cook on low overnight (or 8 hours)
- In the morning (or after 8 hours) take the ham off the bone and add the meat back to crock pot.
- Add the remaining ingredients and cook a few more hours.
- Serve with cornbread (if desired)
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