I fix beans at least once a week. According to my husband he can eat the whole pot....funny that I always wind up throwing some out at the end of the week... Anyway, I have a Marlboro Cookbook with lots of western style meals and this one for pinto beans looked really good... so I adapted it for the crockpot.
1 lb package pinto beans, picked thru for stones
8 cups water
1 small sweet onion, chopped
1 to 2 tablespoons bacon grease
1 jalapeno, seeded and minced
1 small piece of fat meat
1/8 teaspoon cumin
salt
pepper
Place sorted beans and water in crockpot. In a small pan, saute onion in bacon grease till tender. Pour into the crockpot. Add jalapeno, fat meat. Season with cumin, salt and pepper. Cook on high for 5 to 6 hours.
Tuesday, April 17, 2012
Chicken Tortilla Soup
I found a recipe online for this soup but when I started to fix it I realized I didn't have all the ingredients. I love the word improvise....
Here's my version which I will proudly confess.... was very TASTY.
1 medium onion, chopped
olive oil
1 jalapeño, seeded and minced
4 cups chicken stock
1 chicken breast, cooked and shredded
1 can white corn, drained
1 can whole tomatoes, chopped
1/2 to 1 cup pinto beans (I used some leftover Cowboy Pintos)
kosher salt
1 teaspoon southwest seasoning
1 teaspoon garlic salt
freshly cracked pepper
lime juice, a few squeezes, optional
1 pint grape tomatoes
4 corn tortillas, sliced into strips
Monterey Jack cheese, shredded
In a large pan or dutch oven, saute onion in olive oil until tender, add jalapeño, chicken broth, shredded chicken, corn, tomatoes and pinto beans. Season with southwest seasoning, garlic salt,salt, pepper, Let simmer for 15 to 20 minutes. Add a few squeezes from the lime if desired.
While soup is simmering, place grape tomatoes on a roasting pan, season with salt and pepper and drizzle with olive oil. Roast in oven at 350 degrees for approximately 15 to 20 minutes or until they begin to pop open. Remove from oven and let cool.
In a small skillet, heat enough olive oil to cover the bottom of the pan, add tortilla strips and fry until they become crisp. Be careful not to burn them. Drain on paper towels.
To serve, ladle soup into bowls, top with shredded Monterey Jack cheese, roasted grape tomatoes and crispy tortilla strips.
Here's my version which I will proudly confess.... was very TASTY.
1 medium onion, chopped
olive oil
1 jalapeño, seeded and minced
4 cups chicken stock
1 chicken breast, cooked and shredded
1 can white corn, drained
1 can whole tomatoes, chopped
1/2 to 1 cup pinto beans (I used some leftover Cowboy Pintos)
kosher salt
1 teaspoon southwest seasoning
1 teaspoon garlic salt
freshly cracked pepper
lime juice, a few squeezes, optional
1 pint grape tomatoes
4 corn tortillas, sliced into strips
Monterey Jack cheese, shredded
In a large pan or dutch oven, saute onion in olive oil until tender, add jalapeño, chicken broth, shredded chicken, corn, tomatoes and pinto beans. Season with southwest seasoning, garlic salt,salt, pepper, Let simmer for 15 to 20 minutes. Add a few squeezes from the lime if desired.
While soup is simmering, place grape tomatoes on a roasting pan, season with salt and pepper and drizzle with olive oil. Roast in oven at 350 degrees for approximately 15 to 20 minutes or until they begin to pop open. Remove from oven and let cool.
In a small skillet, heat enough olive oil to cover the bottom of the pan, add tortilla strips and fry until they become crisp. Be careful not to burn them. Drain on paper towels.
To serve, ladle soup into bowls, top with shredded Monterey Jack cheese, roasted grape tomatoes and crispy tortilla strips.
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