| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 6 | Servings | ||
INGREDIENTS
| 1 | c | Dried pinto beans; picked through and washed* |
| 5 | c | Cold water |
| 1/2 | ts | Salt |
| 2 | sl | Bacon; diced |
| 1/2 | c | Chopped onion |
| 1 | Clove garlic; minced | |
| 1 | lg | Tomato; peeled, seeded and chopped |
| 3 1/2 | c | Chicken broth |
| 1 | ts | TABASCO pepper sauce |
| 2 | tb | Uncooked elbow macaroni |
| 1/4 | c | Chopped cilantro |
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. Busted by Karen Sonnessa <[email protected]> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <[email protected]> on Mar 20, 1998
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