{in the pot} quick mexican bean soup

photo by amy twomey

I first had this soup about a year ago at my friend Julie's house. She had a soup party and made all of her favorite soups that covered her range, each soup was spectacular. But this Mexican Bean one won for me. I re-created this soup three times over the next few weeks. I have a tendency of doing that. I do that with music too. I find something I love and burn it out. So now, I try to only make this for special occasions. It is scrumptious and deserves a very special occasion!

quick mexican bean soup by amy twomey via julie kay

ingredients
1 package of Hickory Smoked Bacon.
chop raw bacon, then cook in large sauce pan, fry to crispy
1 yellow onion, diced.
1 purple onion, diced.
4 jalapenos, seeded and diced.

saute {above items} in bacon grease (remove cooked bacon first and set aside).
add 2 TB pepper and 1 1/2 kosher salt.
cook until soft.
transfer to soup pot and add:
2 cans of pinto beans (large size cans) with juice, and when empty fill cans with water to add 2 pinto cans full of water, 1 can drained corn, and tie 1 bunch cilantro to add. Boil everything above for 5 mins, then simmer for 4 hours (or longer), in the last hour add bacon from earlier fry.

Remove cilantro before serving.
If you want you can chop fresh cilantro for garnish to add before serving.