*  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.
 
 
 
                    - - - - - - - - - - - - - - - - - -