Spicy Bean with Bacon Soup

Spicy Bean with Bacon Soup

1 lb dried pinto beans, washed
1/2 lb bacon, cut into small pieces
1 large onion, diced
3 carrots, peeled and diced
1 tbsp diced pickled jalapenos
1 tbsp dried cilantro
Garlic Salt and Pepper
Splash Worcestershire sauce
32 oz chicken broth
Water, as needed
15 oz can tomato sauce

Place the washed beans into the crockpot. Cook and stir the bacon pieces in a large skillet over medium heat until evenly browned, about 10 minutes. Add the onion and carrots and cook, stirring occasionally until the carrots soften. Add contents of skillet to the beans in the crockpot (including the bacon fat!) Add the jalapenos, cilantro, salt and pepper, worcestershire sauce and chicken broth. Add water, if necessary to completely cover the bean mixture and turn the crockpot on. Cook until beans are tender. Stir in tomato sauce and continue cooking for at least another hour.

This was OK. I think 15 oz is too much tomato sauce, but John liked it a lot. I might try it again with a small can of tomato sauce (or none at all) and see how that works. Or not...

Adapted from allrecipes.com