Pinto Bean Soup

This soup doesn't sound like much, but it is very good. You just need to remember to soak your beans.

1 1/2 c dried pinto beans, soaked in water for 8 hours or overnight

Drain beans and put in a pot with 2 quarts (I never measure this) of water and slowly bring to a boil. Skim the scum off the surface and reduce heat and simmer for 30 minutes. Add 1/4 c chopped onion and some salt and simmer for an additional 30 minutes or until tender. Using an immersion blender if you are fancy like that or just a plain old blender if you haven't gotten around to purchasing an immersion blender yet (someday, someday) blend this mixture to your desired consistency. We like ours with some puree and some roughly chopped beans. Sidenote - I never use all of the liquid when I blend the soup because I think it makes it too runny. Season with salt and pepper.

Serve with:
A good dollop of creme fraiche or sour cream in each bowl
Chopped green onions
Pine Nuts (don't forget these)
Candied Bacon

Candied Bacon

Preheat oven to 400 degrees. Put your bacon on a rimmed baking sheet and sprinkle with brown sugar. Bake until crispy, about 7 to 10 minutes. Remove from oven to cool and then crumble. You will never make bacon again without brown sugar.