Mexican Bean Soup

Thank you to our LH resident Julie Kay for sharing your amazing soup(our family loves this recipe)!

Mexican Bean Soup

1 package of Hickory Smoked Bacon (freeze it over night - makes it easier to chop)Chop raw bacon, then cook in large sauce pan, fry to crispy

1 yellow onion, diced. 1 purple onion, diced.

4 jalapenos, seeded and diced.

Saute above items in bacon grease (remove cooked bacon first).

Add 2 TB pepper and 1 1/2 kosher salt.

Cook until soft.

Transfer to soup pot and add:

2 cans of pinto beans (large size cans) with juice, and when empty fill cans with water to add 2 pinto cans full of water,

1 can drained corn, and tie 1 bunch cilantro to add.

Boil everything above for 5 mins, then simmer for 4 hours (or longer), in the last hour add bacon from earlier fry.

Remove cilantro before serving. If you want you can chop fresh cilantro for garnish to add before serving.