Rogue Dutch Oven Cookers

                     Quick Hominy-Pinto Bean Soup

This is a good tasting quick to put together dinner. Add a cracker cheese or a crostini and spread plate and maybe a small salad to make a good camp or even an outdoor dinner on the patio. 

 

1 Tablespoon olive or canola oil

1 Medium onion, finely chopped

1 medium green bell pepper,finely chopped

1 or 2 jalapeño peppers, seeded and finely chopped

4 cloves garlic, minced

2 or 3 teaspoons chili powder

½ teaspoon cumin

1 ( 28-ounce ) can peeled tomatoes

4 cups chicken or vegetable broth.

1 teaspoon dried oregano 

1 ( 15 ounce ) can hominy, drained or undrained,  Up to you.*

2 ( 15½-ounce ) cans pinto beans, drained ans rinsed

½ teaspoon salt

¼ teaspoon white pepper and cumin

 

In a deep 12" Dutch oven over 12 to 14 charcoals add oil. Add onion, bell pepper, jalapeño, garlic chili powder and cumin. Sauté until onion is opaque, about 4 minutes. Add the tomatoes, broth and oregano. Bring to a boil. Remove 2 or 3 charcoals and simmer for 30 to 40 minutes. Add the hominy, pinto beans, salt and pepper. Simmer 30 minters more and serve.   

 

 *I like undrained