RECIPE FROM "SANDY'S
Border Town Bean Soup
1 cup dried pinto beans
2 (14-1/2 ounce) cans beef broth
1 small onion, diced
1 can stewed tomatoes with green chilies
1 can whole-grain corn, drained
1/4 pound spicy smoked link sausage, chopped
1 jalapeno chili, seeded and chopped
1 tablespoon minced bottled garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro
Grated Cheddar Cheese
Combine the beans and broth in a large saucepan. Bring to a boil. Reduce heat; simmer, covered, about 30 minutes. Add the onion, tomatoes, corn, sausage, chile, garlic, salt, and pepper.
Cover and simmer 2 to 2-1/2 hours, or until the beans are very tender. Sprikle with cilantro and grated Cheddar cheese.