Chili Bean Soup

* Exported from MasterCook *

Chili Bean Soup

Recipe By : California Dry Bean Advisory Board
Serving Size : 6 Preparation Time :0:15
Categories : Legume Spicy
Soups/Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pink beans -- uncooked
1 teaspoon garlic salt
1 teaspoon onion salt
1/4 teaspoon thyme
1/4 teaspoon marjoram
10 fl. ounces beef broth -- or chicken broth
1 16 oz. can canned stewed tomatoes
5/8 ounce chili seasoning mix

Soak beans by the preferred method. (For each pound of California dry beans ad
d 10 cups hot water. You may add up to 2 teaspoons of salt per pound of beans
to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 m
inutes. Remove from heat, cover and set aside for at least 1 hour, but prefera
bly 4 hours or more. The longer soaking time is recommended to allow a greater
amount of sugars to dissolve, thus helping the beans to be more easily digeste
d. Always discard the soak water.) Drain and empty them into a large pot. Add
6 to 8 cups boiling water, garlic and onion salt, thyme, marjoram. Cover and
simmer until beans are tender (2 1/2 to 3 hours.) Don't let beans boil dry. Ad
d hot water as needed. Spoon out 3 cups of the cooked beans to use another day
in another way. Mash rest of beans with their liquid. Add remaining ingredie
nts, plus 1 cup hot water. Heat at least 10 minutes to blend flavors.



- - - - - - - - - - - - - - - - - -