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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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A staple in our house when I was growing up in the south. Sometimes my mom would add a cup of macaroni. Ingredients:
8 ounces pinto beans |
4 slices bacon, diced |
1/2 cup chopped onion |
1/2 cup chopped celery |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon garlic powder |
1/4 teaspoon marjoram |
1/4 teaspoon thyme |
Directions:
1. Rinse beans and sort for stones.
2. Soak beans in enough water to cover overnight.
3. Drain off water.
4. In skillet, brown bacon.
5. Add onion and celery, stir.
6. Add spices.
7. Add this mixture to drained beans.
8. Pour enough water to reach within 3 inches of top of pot.
9. Bring to a boil.
10. Simmer for 4-5 hours, stirring occasionally.
11. When soup is about ready to serve, use a potato masher to crush up some of the beans to make a thicker soup.
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