Chili Bean Soupmain dish, mexican, soups 1 lb pinto beans 8 cup boiling water 1 teaspoon garlic salt 1 teaspoon onion salt 1/4 teaspoon thyme 1/4 teaspoon marjoram 10 1/2 oz can beef broth 16 oz can tomatoes 1 pkg (1-5/8 oz)chili seasoning mx 1 cup hot water Rinse, sort and soak beans overnight. drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors. |
