6 slices Bacon, diced
\n2 large Onion, sliced
\n2 cloves Garlic, minced
\nMeaty Beef or Ham Shank
\n6 C. Water
\n3 Beef Bouillon Cubes
\n15oz. Can Pinto Beans, drained
\n15oz. Can Kidney Beans, drained
\n15oz. Can Garbanzo Beans, drained
\n3 Carrots, sliced into 3\u00e2\u20ac\u009d pieces
\n1\/2 tsp. Oregano
\n1\/2 tsp. Marjoram
\nSalt & Pepper to taste<\/p>\n
Cook bacon in large Dutch oven; remove bacon and set aside. Remove and discard all but 2 T. drippings. Add onion and garlic to remaining bacon grease and cook until soft. Add shank, water and bouillon. Cover and cook 1 1\/2 hours. Lift out meat and cut off bone, return meat to soup, discard bone. Return bacon to pan; add beans, carrots, oregano and marjoram. Cover and simmer until carrots are tender, about 30 minutes. Skim fat from surface, if any. Season to taste with salt and pepper; serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
6 slices Bacon, diced 2 large Onion, sliced 2 cloves Garlic, minced Meaty Beef or Ham Shank 6 C. Water 3 Beef Bouillon Cubes 15oz. Can Pinto Beans, drained 15oz. Can Kidney Beans, drained 15oz. Can Garbanzo Beans, drained 3 Carrots, sliced into 3\u00e2\u20ac\u009d pieces 1\/2 tsp. Oregano 1\/2 tsp. Marjoram Salt & Pepper to taste Cook bacon in large Dutch oven; remove bacon and set aside. Remove and discard all but 2 T. drippings. Add onion and garlic to…<\/p>\n