*  Exported from  MasterCook  *

                             Chili Bean Soup

Recipe By     : Jeff Lichtman Relational Technology, Inc., Alameda, CA
Serving Size  : 5    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  pounds        pink, red, or pinto beans
   1 1/8  gallons       boiling water
   1 1/8  teaspoons     garlic salt
   1 1/8  teaspoons     onion salt
   1 5/8  dashes        thyme
   1 5/8  dashes        marjoram
   1 1/4  cups          beef or chicken broth
   1 1/8  pounds        stewed tomatoes
   3 3/8  tablespoons   chili powder (or  200 to 300 ml green chil

1.  Rinse and wash beans. Soak using either slow soak or quick soak. For slow soak, submerge beans in 1.5 l of cold water salted to taste and soak 6-8 hours or overnight, unrefrigerated. For quick soak, submerge beans in 1.5 to 2 l 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.

2.  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.

3.  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 250 ml of hot water. Heat at least 10 minutes to blend flavors.


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