SOUTHWEST PINTO BEAN SOUP

SOUTHWEST PINTO BEAN SOUP


1 lb. pinto beans, dried
3 qts. Water
2 lb. ham bone (with meat)
1 onion (cut in 8ths)
3 cloves garlic, minced
2 tsp. salt
2 cups seasoning (spike)
2 bay leaves
6 peppercorns
½ tsp., coriander seed
1 chilies (dried, crushed)
Cup long grain rice


Soak beans for 2 hours, then drain.

Combine beans with 3 quarts water, soup bones, onion, garlic, salt, spike seasoning and Bouquet garni.

Bring to a boil, cover, and reduce heat to simmer.

Let simmer for 80 minutes, then add rice.

Let simmer until ham and beans are tender and rice is cooked (40 minutes).

Discard garni and bones.

Cut up the meat and return it to the soup.

Reheat and serve with flatbread.

Yield: 6 servings.