Title: Pueblo Bean Soup
Categories: Beans, Chiles
Yield: 12 servings

1 lb Pinto Beans
1/2 lb Bacon; Sliced Into Strips
1 c Tomatoes; Chopped
2 c Corn
1/4 c Roasted Green Chiles;
-Chopped
1 c Green Onion; Chopped
1/4 c Fresh Cilantro; Minced
Salt; To Taste
1/2 c Beer
Cheddar Cheese; Grated
Tortillas; Hot

Soak beans in plenty of water overnight. Drain water from beans, place them
in a large pot with more water, bring to a boil, reduce heat, then cook
over low heat until tender.

Fry bacon until crisp, then scoop out onto paper towels and discard all but
1 tablespoon bacon fat.

Add bacon, bacon fat and remaining ingredients except salt, beer and cheese
to bean pot. Cook, covered, 30 minutes over low heat. Uncover, add salt to
taste and enough boiling water to make beans soupy. Simmer 10 minutes more,
then add beer and heat through. Serve in bowls with grated cheese for
garnish and hot tortillas.

Recipe by: Adapted from: Greater Pueblo Chamber of Commerce

Posted to bbq-digest by PhantomBBQ@aol.com on Sep 24, 1999, converted by
MM_Buster v2.0l.