ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

 

 

Border Town Bean Soup

Ingredients

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

Directions

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.

DELICIOUS!