He was a tall and handsome missionary in Mexico City in 1977. That's when the locals first started calling him Hermano Juan (Brother John). Twenty-seven years later, he would meet a widow with six children, marry her two months later, and before they'd been married three years, he would have three more children, including a set of twins, with his new bride.
He is my friend. He is my lover. He is my husband of three and half years and he makes me whole. He also makes a really mean pot of easy pinto bean soup. Here's how...
6 cups pinto beans
12 cups chicken stock
4 cans diced tomatoes with the liquid
2 cans diced green chile with the liquid
1 can tomato soup
1 large onion
2 teaspoons garlic powder
2 tablespoons balsamic vinegar
Salt and pepper to taste
(Instead of the chicken stock and tomato soup above, Hermano Juan actually uses chicken and tomato boullion, but I have substituted the real stock here to avoid the use of MSG.)
Step 1: Pour all ingredients in a stock pot. Stir.
Step 2: Bring to boil, then turn down to simmer and cover.
Step 3: Cook for four hours or until beans are tender. If you'd like, garnish with cilantro and fresh avocado and serve with tortillas or chips.
See? Easy! Thank you, Hermano Juan, for your bean soup and for all of the other millions of things you do for your family. WE LOVE YOU!
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