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Chili Bean Soup
Recipe By :
Serving Size : 8 Preparation Time :5:00
Categories : Main Course Soups & Stews
Southwest
Amount Measure Ingredient -- Preparation Method
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1 pound dried red beans -- rinsed and drained
7 cups water
1 tablespoon vegetable oil
2 pounds country-style spareribs
1 green bell pepper -- seeded and chopped
2 medium onions -- sliced
2 cloves garlic -- minced
2 teaspoons salt
2 tablespoons chili powder
1/2 teaspoon ground cumin
8 ounces tomato sauce
1 cup shredded Monterey jack cheese -- for garnish
1. Place beans in a large bowl; add 4 cups of the water and let stand overnight
. (Or bring beans and 4 cups water to a boil in a 4-quart kettle, boil briskly
for 2 minutes, then remove from heat and let stand, covered, for 1 hour.)
2. In a large, deep pot or Dutch oven, heat oil over medium heat. Brown spareri
bs well in oil on all sides. Add green pepper, onions, and garlic; brown lightl
y. Add remaining 3 cups water, bring to a boil, reduce heat, cover, and simmer
until meat is tender (1-1/2 to 2 hours).
3. Remove spareribs from pan. Slice meat from bones and return to the cooking l
iquid in chunks; discard bones and fat. (At this point, you may refrigerate the
stock overnight, then skim off fat and reheat.)
4. Add soaked beans and their liquid, salt, chili powder, and cumin; bring to a
boil over medium-high heat. Cover, reduce heat to low, and simmer until beans
are almost tender (about 1-1/2 hours). Mix in tomato sauce. Cook until beans ar
e very tender (about 1 hour longer). Serve sprinkled with jack cheese.
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NOTES : If your family likes chili, this pork-studded red bean soup is sure to
please. Accompany it with a green salad and tortilla chips for a hearty, Mexica
n-accented meal. For a hotter, more authentic Mexican soup, replace the chili p
owder with 3 fresh or dried chopped ancho chiles. The soup requires 4 to 5 hour
s' cooking time but very little preparation, and the cooking can be done in sta
ges.
Nutr. Assoc. : 3146 0 0 5081 0 0 0 0 0 0 0 916
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