Chili Bean Soup

1. 1

   Soak beans by the preferred method.

2. 2

   (For each pound of California dry beans add 10 cups hot water.

3. 3

   You may add up to 2 teaspoons of salt per pound of beans to help the beans absorb water more evenly.

4. 4

   Heat to boiling, let boil 2 to 3 minutes.

5. 5

   Remove from heat, cover and set aside for at least 1 hour, but preferably 4 hours or more.

6. 6

   The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested.

7. 7

   Always discard the soak water.)

8. 8

   Drain and empty them into a large pot.

9. 9

   Add 6 to 8 cups boiling water, garlic and onion salt, thyme, marjoram.

10. 10

    Cover and simmer until beans are tender (2 1/2 to 3 hours.)

11. 11

    Don't let beans boil dry.

12. 12

    Add hot water as needed.

13. 13

    Spoon out 3 cups of the cooked beans to use another day in another way.

14. 14

    Mash rest of beans with their liquid.

15. 15

    Add remaining ingredients, plus 1 cup hot water.

16. 16

    Heat at least 10 minutes to blend flavors.

* Per serving · 4 servings · Values may vary.

No additional tips available.