Spicy Bean Soup

Recipe Ingredients

1 cup	160g / 5.6oz	Dried pinto beans - picked through,
		And washed
5 cups	1185ml	Cold water
1/2 teaspoon	2.5ml	Salt
2		Bacon slices - diced
1/2 cup	31g / 1.1oz	Chopped onion
1		Garlic clove - minced
1		Tomato - peeled, seeded, (large)
		And chopped
3 1/2 cups	829ml	Chicken broth
1 teaspoon	5ml	Tabasco pepper sauce
2 tablespoons	30ml	Uncooked elbow macaroni
1/4 cup	4g / 0.1oz	Chopped cilantro

Recipe 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.

This recipe yields 6 to 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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