*  Exported from  MasterCook  *

                             Chili Bean Soup

Recipe By     :  
Serving Size  : 8    Preparation Time :5:00
Categories    : Southwest                        Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Dried red beans -- rinsed,
                        - drained
   7      c             Water
   1      tb            Vegetable oil
   2      lb            Country-style spareribs
   1                    Green bell pepper -- seeded,
                        - chopped
   2      md            Onions -- sliced
   2      cl            Garlic -- minced
   2      ts            Salt
   2      tb            Chili powder
     1/2  ts            Ground cumin
   8      oz            Tomato sauce
   1      c             Monterey jack cheese --
                        - shredded, for garnish

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, Mexican-accented meal. For a hotter, more authentic
Mexican soup, replace the chili powder with 3 fresh or dried chopped
ancho chiles. The soup requires 4 to 5 hours' cooking time but very
little preparation, and the cooking can be done in stages.

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 qt
kettle, boil briskly for 2 minutes, then remove from heat and let
stand, covered, for 1 hour.)

In a large, deep pot or Dutch oven, heat oil over medium heat. Brown
spareribs well in oil on all sides. Add green pepper, onions, and
garlic; brown lightly. Add remaining 3 cups water, bring to a boil,
reduce heat, cover, and simmer until meat is tender (1-1/2 to 2 hours).

Remove spareribs from pan. Slice meat from bones and return to the
cooking liquid in chunks; discard bones and fat. (At this point, you
may refrigerate the stock overnight, then skim off fat and reheat.)

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 are very tender (about 1 hour longer).
Serve sprinkled with jack cheese.


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