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Ingredientes
- 1/2 lb dried red/brown beans (any kind, pinto, tepary, etc., I used Rattlesnake)
- 1 T bacon fat (can sub lard if you need to)
- 1/2 medium-large onion, diced
- 4 cloves garlic, minced
- salt to taste
- For the soup:
- 1/2 T olive oil
- 4 thick slices bacon
- 1 1/2 med-large onions, diced
- 6-8 cloves garlic, minced
- 1/2 cup chopped roasted New Mexico chile peppers (I got mine from freezer case at store; a few cans are acceptable substitute)
- Beans with their broth from above
- 1 can fire roasted tomatoes
- 2-3 T cider vinegar, to taste
- salt to taste
- Garnishes:
- chopped cilantro
- more cider vinegar
- feta cheese or queso fresco
View Full Recipe at The Spiced Life
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 203g | |
| Calories 736 | |
| Calories from Fat 602 | 82% |
| Total Fat 67.01g | 84% |
| Saturated Fat 25.08g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 1403mg | 58% |
| Potassium 399mg | 11% |
| Total Carbs 12.0g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.91g | 1% |
| Protein 20.72g | 33% |
