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Prep Time: 0 Minutes Cook Time: 200 Minutes |
Ready In: 200 Minutes Servings: 6 |
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TORTILLA PINTO BEAN SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Barger Estate in McKinney, Texas in 1997. Ingredients:
1-1/2 cups pinto beans |
2 cups water |
2 tablespoons vegetable oil |
1/4 cup diced celery |
1/4 cup diced onion |
1/4 cup diced bell pepper |
2 teaspoons salt |
2 tablespoons cilantro |
2 corn tortillas |
Directions:
1. Boil pinto beans in water for 2 minutes then remove from heat.
2. Let soak in cooking water for 1 hour.
3. Sauté celery, onion and bell pepper in oil until slightly tender.
4. Then in bean soup add salt, cilantro and sautéed vegetables.
5. Cover and simmer for 3 hours then slightly mash some beans and stir.
6. In frying pan warm up tortillas on both sides until they are bendable.
7. Put a tortilla in bowl then ladle pinto bean soup on top of the tortilla.
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