Bean, Cheese and Green Chile Stew
Keys:
Yield: 8 servings
Ingredients:
8 oz bacon, diced
1 1/2 cup chopped onion
1 clv garlic, chopped
1 can (28-oz.) diced tomatoes, undrained
3 cup water
1 cup chopped celery
1 can (7-oz.) ORTEGA(r) Diced Green Chiles
1 tsp vinegar
2 tsp hot pepper sauce
2 lb dried pinto beans, cooked and mashed
4 cup shredded cheddar cheese
Method:
COOK bacon in large saucepan* until crispy. Remove bacon from pan; leave
drippings. Add onion and garlic; cook for 5 minutes. Add tomatoes,
water, celery, chiles, hot pepper sauce and vinegar; cook for 10
minutes. Add pinto beans and cheese; heat until cheese is melted and
soup is heated through.
Makes 8 servings.
This hearty soup is a stick-to-your ribs winner. Perfect with your next
Mexican meal and it may be even better the second day as a quick-to-fix
lunch.
~Angelique~
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