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Drunken Bean Soup




Source of Recipe


Internet


List of Ingredients




1 pound dry pinto beans
1 tablespoon chicken bouillon powder or 2 cubes
1 tablespoon ham bouillon powder or 2 cubes (if you can't find ham bouillon, double the chicken)
1 medium onion, chopped
4 slices of bacon, chopped or cut into 1/2" pieces
1 - 10 ounce can of Rotel Mexican Festival Diced Tomatoes (with lime juice and Cilantro)**
1 clove garlic, minced
2 - 12 ounce cans of light beer
3 T. fresh cilantro, chopped or 1 T. dry
2 T. fresh basil, chopped or 1 heaping t. dry
Salt to taste


Recipe



Rinse and pick through the beans. Put in a 3 quart (or larger) sauce pan and cover with water. Bring to a rolling boil and transfer to crockpot and set on high. Cook beans on high for about 3 to 4 hours or until they are tender but not mushy. Make sure to add hot water as necessary to keep the beans covered with about 1 inch of water.

Add bouillons, onion, garlic, Rotel tomatoes, bacon, and beer. Continue to cook on high for another hour.

Stir in chopped herbs. Simmer for half an hour on low. Taste broth and add salt if necessary. Serve with thin, crispy tortilla chips if desired. Makes a bunch!!

**If you don't like it quite so spicy, use substitute 1 - 10 or 12 ounce can of diced tomatoes (or two large tomatoes, chopped) and 2 tablespoons of lime juice for the Rotel tomatoes.

Note: This is really good and unusual. The beer adds a really nice flavor, so don't skip it.