Southwest Pinto Bean Soup

• 1 lb dried pinto bean
• 3 quarts water
• 2 lbs ham bone (with meat)
• 1 onion, cut into 8ths
• 3 garlic cloves, minced
• 2 teaspoons salt
• 2 teaspoons spike seasoning
• bouquet garni
• 2 bay leaves
• 6 peppercorns
• 1/2 teaspoon coriander seed
• 1 small dried chili, crushed
• rice
• 1 cup long grain rice

1. Soak beans for 2 hours, then drain.
2. Combine beans with 3 quarts water, soup bones, onion, garlic, salt, spike seasoning, and bouquet garni.
3. Bring to a boil, cover, and reduce heat to simmer.
4. Let simmer for 80 minutes, then add the rice.
5. Let simmer until ham and beans are tender and rice is cooked (40 minutes).
6. Discard bouquet garni and bones.
7. Cut up the meat and return it to the soup.
8. Reheat and serve with flatbread.

pinto bean, water, ham bone, onion, garlic, salt, spike seasoning, bouquet garni, bay leaves, peppercorns, coriander seed, chili, rice, long grain rice

Taken from www.food.com/recipe/southwest-pinto-bean-soup-134632 (may not work)