Recipe: Pappasito's Cantina Frijoles a la Charra (Pinto Bean Soup) - 2 recipes

PAPPASITO'S FRIJOLES A LA CHARRA
(PINTO BEAN SOUP)

People refer to this as Pinto Bean Soup, but it's not acutually soup - it's a slightly soupy bean dish. The following amounts should make about 1/2 gallon.

3/4 pound dried pinto beans
3 quarts water, divided
2/8 pound bacon, cut into 1-inch squares
1/4 cup plus 1-1/2 teaspoons finely chopped garlic
3 to 4 tablespoons chopped cilantro, divided
1/2 cup coarsely chopped white onion
1-1/2 teaspoons each: ground coumin (cominos) and chili powder
3/4 tablespoon salt
1 cup chopped Roma tomatoes

Soak beans in 2 quarts water 8 hours. Drain and set aside. In a 1-gallon heavy pot, cook bacon until well-done. Do not undercook or it will look raw in the finished product.

Add garlic, 1 to 2 tablespoons chopped cilantro and onion to hot bacon and cook until onion is transparent, about 10 minutes.

Add beans, cumin and chili powder. Stir and add remaining in 1 quart water. Turn heat to medium-low. Stir in salt. Cook beans slowly until fork-tender, about 1 hour. Stir constantly to avoid burning the bottom.

Stir in tomatoes and remaining cilantro and heat through. Serve in bowls. Beans may be cooled to below 40-degrees, then reheated when ready to serve.

Note: This recipe is from the Houston Chronicle newspaper. I have not tried it and don't know if it is the one you are looking for. Pappasito's has been known to give their recipes to the Houston Chronicle for publication.

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PAPPASITO'S CANTINA FRIJOLES A LA CHARRA RECIPE

1 1/2 pounds pinto beans, uncooked
1 gallon cold water
3/4 pound bacon pieces, chopped into 1-inch squares
1/2 cup plus 1 tablespoon fresh garlic, chopped fine
4 tablespoons plus 1/8 cup cilantro, chopped fine
1 cup white onions, chopped
1 tablespoon cumin
1 tablespoon chili powder
1/2 gallon cold water
1 1/2 tablespoons salt
2 cups Roma tomatoes, chopped

Soak beans in 1 gallon cold water for 8 hours. Drain when ready to use.

In a 2 gallon heavy pot cook the bacon pieces until well done. Do not undercook the bacon.

Add 1/2 cup chopped garlic, 3 tablespoons cilantro and the chopped onions to hot bacon. Cook until onions are transparent.

When onions are ready, add beans, cumin and chili powder. Stir and add 1/2 gallon cold water. Turn heat to medium low. Add salt and stir. Cook beans slowly until fork tender (approximately 1 hour), stirring constantly to avoid burning.

Add tomatoes, remaining garlic and cilantro. Serve.