chili bean soup
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This recipe is from a New Mexico Junior League Cookbook.
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(1 rating)
Ingredients For chili bean soup
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1 pound pinto beans
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8 cups boiling water
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1 t. garlic salt
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1 t. onion salt
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1/4 t. thyme
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1/4 t. marjoram
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1 can stewed tomatoes, 16 oz
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1 pkg. chili seasoning mix, 1 5/8 oz
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1 cup hot water
How To Make chili bean soup
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1Rinse, sort and soak beans overnight. Drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme, marjoram. Cover and simmer until beans are tender, about 3 hours. Don't let beans boil dry; add hot water as needed.
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2Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients.
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3Heat 10 minutes to blend flavors. Those spooned out beans make great marinated bean salad additions or can be mashed and fried to use as burrito filling. Serves 5 to 6 Source: Simply Simpatico
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