Title: Spicy Bean Soup
Categories: None
Yield: 6 Servings

1 c Dried pinto beans; picked
-through and washed*
5 c Cold water
1/2 ts Salt
2 sl Bacon; diced
1/2 c Chopped onion
1 Clove garlic; minced
1 lg Tomato; peeled, seeded and
-chopped
3 1/2 c Chicken broth
1 ts TABASCO pepper sauce
2 tb Uncooked elbow macaroni
1/4 c Chopped cilantro

In 6-quart heavy deep kettle or large heavy saucepan, place beans with
enough hot water to cover by 2 inches. Let stand at least 1 hour. Drain
beans. Rinse; add 5 cups cold water. Heat to boiling; lower heat. Simmer,
covered, 2 hours, or until beans are tender; stirring occasionally. Add
salt during last 15 minutes of cooking time. In blender or food processor,
combine 1 cup cooked beans with 1 cup of their cooking liquid; process
until smooth. Set aside. In skillet over medium heat, cook bacon until
brown and crisp. Drain all except 2 teaspoons of bacon drippings. Add onion
and garlic to skillet; cook until tender. Add tomato, cook 1 minute longer.
Transfer mixture to original saucepan with remaining beans. Add chicken
broth, blended beans and TABASCO pepper sauce. Heat to boiling; add
macaroni. Lower heat and cook until macaroni is tender, approximately 7
minutes. Just before serving, add cilantro and adjust seasoning with salt
and additional TABASCO pepper sauce, if desired.

Busted by Karen Sonnessa

Recipe by: Tabasco www.tabasco.com

Posted to MC-Recipe Digest by "Karen Sonnessa"
on Mar 20, 1998