*  Exported from  MasterCook  *
                              Chili Bean Soup
 Recipe By     :  
 Serving Size  : 8    Preparation Time :5:00
 Categories    : Main Course                      Soups & Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 Nutr. Assoc. : 3146 0 0 5081 0 0 0 0 0 0 0 916