Pinto Bean Soup

The Pinto Bean Soup

Miz Helen's Kitchen

2 cups of dried Pinto Beans

8 cups water

1 medium yellow onion chopped

3 cups stewed tomatoes and green chili's

3 cloves garlic minced

3 teaspoons chili powder

2 teaspoons salt

1 teaspoon pepper

11/2 teaspoon ground cumin

1/2 teaspoon oregano

Sort and rinse the beans really well. In a heavy dutch oven bring 8 cups of water to the boil add the beans.

Boil for 10 minutes, cover and turn off the heat, leaving the dutch oven on the burner. Let the beans stand for 2 hours. Add the onion, stewed tomatoes and green chili's, garlic, salt, pepper, ground cumin and oregano. Add enough hot water to keep the beans covered and cook on medium to low heat for 2 hours making sure the beans have plenty of water at all times.