Pinto Bean Soup
|Pinto beans||5⁄8 Cup (10 tbs)|
|Water||3 Cup (48 tbs)|
|Beef shanks||1 Pound|
|Onion||1⁄2 Medium, sliced|
|Carrot||1 Medium, diced|
1. Place beans in large soup pot with water. Boil 2 minutes; cover; remove from heat; let stand 1 hour.
2. Cut meat into small cubes. Brown slowly in skillet with onion.
3. Add shank bones and remaining ingredients, except carrots, to beans. Simmer 1 hour or until beans are tender. Remove bones and bay leaf.
4. Add carrot. Simmer 30 minutes or until tender.