Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Dried pinto beans - picked through, And washed

  2. 5 cups 1185ml Cold water

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 2 Bacon slices - diced

  5. 1/2 cup 31g / 1.1oz Chopped onion

  6. 1 Garlic clove - minced

  7. 1 Tomato - peeled, seeded, (large) And chopped

  8. 3 1/2 cups 829ml Chicken broth

  9. 1 teaspoon 5ml Tabasco pepper sauce

  10. 2 tablespoons 30ml Uncooked elbow macaroni

  11. 1/4 cup 4g / 0.1oz Chopped cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In 6-quart heavy deep kettle or large heavy saucepan, place beans with enough hot water to cover by 2 inches. Let stand at least 1 hour. Drain beans. Rinse; add 5 cups cold water. Heat to boiling; lower heat. Simmer, covered, 2 hours, or until beans are tender; stirring occasionally. Add salt during last 15 minutes of cooking time. In blender or food processor, combine 1 cup cooked beans with 1 cup of their cooking liquid; process until smooth. Set aside. In skillet over medium heat, cook bacon until brown and crisp. Drain all except 2 teaspoons of bacon drippings. Add onion and garlic to skillet; cook until tender. Add tomato, cook 1 minute longer. Transfer mixture to original saucepan with remaining beans. Add chicken broth, blended beans and Tabasco pepper sauce. Heat to boiling; add macaroni. Lower heat and cook until macaroni is tender, approximately 7 minutes. Just before serving, add cilantro and adjust seasoning with salt and additional Tabasco pepper sauce, if desired. This recipe yields 6 to 8 servings.


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