CHARRO BEAN SOUP

CHARRO BEAN SOUP image

Categories Bean

Number Of Ingredients 11

4 slices bacon, chopped
1 onion, chopped
2-3 ribs celery, chopped
2-3 carrots, thinly sliced
1-2 jalapeños, finely chopped
1/2 lb (225 g) ham, chopped
2 15-oz (425 g) cans pinto, kidney, or black beans, drained
4 cups (1 L) beef or chicken stock
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste

Steps:

Cook the bacon in a large, deep skillet or Dutch oven over moderate heat until partly cooked, about 3 minutes. Add the onion, celery, and carrots and cook, stirring frequently, until tender and lightly browned, about 10 minutes. Add the jalapeños and ham and cook for 2 minutes. Use a wooden spoon or potato masher to mash some of the beans to make a thick, chunky paste and add along with the remaining ingredients. Bring to a simmer and cook for 10 minutes. Serves 4 to 6.