El Paso Bean Soup Food

CHARRO BEANS - AUTHENTIC MEXICAN RECIPE

Steps:

• Add the rinsed beans to a large pot with plenty of water, salt, and a small piece of onion.
• Let boil for about 1.5 hours, checking often to make sure that there is still enough water.
• Add the rinsed beans to a slow cooker with plenty of water, salt, and a small piece of onion.
• Turn the slow cooker on to high and heat for 3 hours.
• Add the bacon to a large pot and cook for about 5 minutes.
• Add the chorizo and continue cooking until cooked through.
• After about 5 minutes, add the ham, the beef franks, and the seasonings (including the garlic).
• Next, add the tomatoes, the cilantro, the onion, the jalapeno, and the chipotle pepper and cook for 5 additional minutes.
• Finally, add the cooked pinto beans and the water that they were cooked in and let boil for about 15 minutes so that all of the flavors can combine.
• If you want to thicken your charro beans, you can combine 2 tablespoons of corn starch with 1/4 cup of cold water and mix well before adding it to the pot.
• Serve hot as a side dish or on its own.

RESTAURANT STYLE BLACK BEAN SOUP

Steps:

• In a large saucepan, combine refried black beans, salsa and chicken stock. Bring to a boil over medium-high heat.
• Reduce heat to low, cover and simmer for 10 minutes.
• Garnish each serving with a dollop of sour cream and green onion.

EL PASO BEAN SOUP

Steps:

• In a large saucepan, saute onion, carrot, and garlic in oil until tender.
• Stir in broth and refried beans and whisk until smooth.
• Stir in the beans, ham, parsley, cumin, chili powder, and pepper.
• Bring to a boil. Reduce heat and cover and simmer for 15 minutes.
• Stir in the tomatoes and heat through.