CHILI BEAN SOUP

Servings: 5
Ingredients:

1 lb Beans, pink, red or pinto      10 1/2 oz Beef or chicken broth
Boiling water (6 to 8 C)           16 oz Tomatoes, stewed
1 t  Garlic salt                         3 T  Chili powder
1 t  Onion salt                               -(or about 7 to 10 oz
1/4 t  Thyme                                    -green chili salsa)
1/4 t  Marjoram

Rinse and wash beans. Soak using either slow soak or quick soak. For slow
soak, submerge beans in about 6 cups of cold water salted to taste and soak
6-8 hours or overnight, unrefrigerated. For quick soak, submerge beans in
about 6 to 8 cups of hot water salted to taste. Bring to a boil, boil 3
minutes, remove from heat, and soak 1 hour. Whichever method you choose,
make sure you use a pot large enough to let the beans expand 2 1/2 times,
and drain and rinse the beans after soaking.

Put the beans in a large pot. Add boiling water, garlic, onion, salt,
thyme and marjoram. Cover and simmer until the beans are tender (2 1/2 to 3
hours). Don’t let beans boil dry. Add hot water as needed.

Spoon out 3 cups of the cooked beans to use another day in another way.
Mash the rest of the beans with their liquid. Add remaining ingredients,
plus about 1 cup of hot water. Heat at least 10 minutes to blend flavors.

NOTES:

* A variation of chili con carne with beans — I got this recipe from ‘A
Primer on Bean Cookery’ by the California Dry Bean Council and other
organizations. Servings: Makes 5 to 6 cups.

* I’m not sure why the recipe doesn’t call for you to cook a smaller
quantity of beans, rather than spooning out the cooked beans. The pamphlet
says that you can make the excess beans into a salad by covering them with
French dressing and refrigerating. I think they’re trying to sell more
beans.

* Chili powder is a spice from Texas and Mexico consisting mainly of
ground dried chili peppers.

* Green chili salsa is a Mexican condiment made from hot green chilies,
onions, vinegar, salt and other ingredients.

* The slow soak method gives beans a better texture. Since these beans
will be mashed, it won’t make much difference, unless you’re concerned
about those 3 extra cups of cooked beans you will make into a salad.

: Difficulty: Easy
: Time: 3 to 3 1/2 hours when done by the quick-soak method, overnight if
slow-soak.
: Precision: No need to measure.

: Jeff Lichtman
: Relational Technology, Inc., Alameda, CA
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