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Main Dish Pinto Bean Soup




Source of Recipe


Richard T. Speck, MD Cortez, CO


Recipe Introduction


Red Ribbon Winner 1961 @ Cortez CO Festival



List of Ingredients







2 Cups Pinto beans
1 Smoked Ham Hock
1 Large onion , sliced
1 or 2 carrots, diced
3 potatoes, cooked and mashed
1/8 tsp thyme
1/8 tsp marjoram
1/8 tsp rosemary
1/8 tsp garlic salt
1 Tbsp Worcestershhire sauce
2 tsp salt
1/4 tsp black pepper
Pinch of Cayenne pepper



Recipe



Soak washed beans over night. Cook in two quarts of water with ham hock until mushy. Remove ham hock and seperate meat from bone. Cut meat into small bits. Mash beans with potato masher. Replace meat and add other ingredients. Cook over slow heat for 2-3 hours or even longer. add water as needed. May be kept frozen until ready for use.