Kat's
Border
Style
Bean
Soup
3 cups pinto beans
8 cups water
1 pound ground beef
1 tablespoon cooking oil
1 medium onion
1 large clove garlic
1 tablespoon chili powder
1 tablespoon dried parsley
1 tablespoon dried celery
1 can (14 1/2-ounce) tomatoes
2 carrots, sliced
Wash beans; cover with water and bring to boil. Cut heat to low and allow beans
to simmer about an hour. Saute onions and garlic in oil and add ground meat.
When brown, add chili powder. Add meat, parsley, celery and tomatoes to beans.
Return to boil; cut heat again to low. Cook 2 hours longer. Add sliced carrots
during last hour of cooking time. Salt and pepper to taste. Serve with jalapeno
peppers.
Serves 12. Sauces Mexican
They don't hardly make 'em like him any more - but just to be on
the safe side, he should be castrated anyway.
- Hunter S. Thompson