Charro Bean Soup

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         FOOD FUNNY
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Here's a groaned from longtime subscriber Jean B.:

Charles Dickens goes into a bar: "I'd like a martini, please."

Bartender: "Certainly, sir. Olive or twist?"

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            TODAY'S RECIPE
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"Charro" is the Spanish word for Mexican cowboys, and this is a dish
they brought with them from northern Mexico.

Charro Bean Soup

4 slices bacon, chopped
1 onion, chopped
2-3 ribs celery, chopped
2-3 carrots, thinly sliced
1-2 jalapeños, finely chopped
1/2 lb (225 g) ham, chopped
2 15-oz (425 g) cans pinto, kidney, or black beans, drained
4 cups (1 L) beef or chicken stock
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste

Cook the bacon in a large, deep skillet or Dutch oven over moderate heat
until partly cooked, about 3 minutes. Add the onion, celery, and carrots
and cook, stirring frequently, until tender and lightly browned, about
10 minutes. Add the jalapeños and ham and cook for 2 minutes. Use a
wooden spoon or potato masher to mash some of the beans to make a thick,
chunky paste and add along with the remaining ingredients. Bring to a
simmer and cook for 10 minutes.
Serves 4 to 6.
Received on Mon Sep 17 20:30:34 2007