Frijoles Rancheros (Mexican Bean soup)
Therese Kehoe
ingredients
- 2-29 oz cans of pinto beans (whole)
- 1 diced onion
- 2 diced tomatoes
- 1 chopped jalapeno pepper
- 1/2 pound of sliced bacon
- 1-2 tablespoons of caldo de pollo (chicken bouillon) to taste
- handful of chopped cilantro
directions
- 1
1) fry up the bacon and remove most of the bacon grease from pot
- 2
2) add in tomato, onion, chicken bouillon & jalapeno pepper and cook until it’s soupy
- 3
3) add 2 cans of beans with liquid into pot
- 4
4) add the cilantro and cook with lid for 20 mins.
Source: Raquel Ungureanu
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