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Nutrition Facts
Serving Size 1 (918g) Recipe makes 4 servings
Calories 526
Calories from Fat 185		(35%)
Amount Per Serving		%DV
	Total Fat 20.6g	31%
	Saturated Fat 6.6g	33%
	Monounsaturated Fat 8.9g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 1693mg		70%
Potassium 1475mg		42%
Total Carbohydrate 61.4g		20%
	Dietary Fiber 14.4g	57%
	Sugars 4.3g
Protein 24.6g		49%
detailed view... how is this calculated?

Pappasito's Pinto Bean Soup

Recipe #314547 | 1¼ hours | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Tamaretta
Jul 18, 2008

I found this is a stack of old handwritten recipes. I probably copied it from the Houston Chronicle?? I have not made this at home yet, so serving size and prep time are a guess. Also, I personally would drain some of the bacon fat and add the salt to taste, but I am listing it how it was originally written. Please note these beans should soak for 8 hours, so plan ahead.

SERVES 4 -6 (change servings and units)

Ingredients

3/4 lb dried pinto bean
3 quarts water
3/8 lb bacon, cut up
1/4 cup garlic, finely minced
4 tablespoons cilantro, chopped and divided
1/2 cup onion, chopped
1 1/2 teaspoons cumin
1 1/2 teaspoons onion powder
3/4 tablespoon salt
1 cup tomato, chopped

Directions

1
Soak beans in 2 qts water for 8 hours Drain and set aside.
2
In a heavy pot, cook bacon until done. Remove bacon and set aside, leaving bacon fat in pot. Add garlic, 2 Tbls. cilantro and onion to hot bacon fat. Cook until onion is transparent.
3
Add beans, bacon, cumin and onion powder. Stir in salt and remaining 1 qt water.
4
Turn heat to med-low and cook slowly until fork tender. Just before serving, stir in remaining cilantro and tomatoes.