Chile Bean Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 ts salt
- 1 md onion chopped
- 3 c water
- 3 -(up to)
- 2 c kidney beans (either the dry
- 1/4 ts cumin
- 1 md red bell pepper; seeded
- 2 c crushed tomatoes
- 1 c stock (your choice; i used
- chile peppers--the original
- 4 oz chorizo or similar sausage;
- 1/4 ts oregano
- 2 tb oil (i used olive oil)
- Carbohydrate 6.3778996875 g
- Cholesterol 0 mg
- Fat 0.23566625 g
- Fiber 1.70882811808586 g
- Protein 1.2473065625 g
- Saturated Fat 0.04429796875 g
- Serving Size 1 1 Serving (130g)
- Sodium 76.57571875 mg
- Sugar 4.66907156941414 g
- Trans Fat 0.0554958125 g
- Calories 28 calories
Beth Woodell <woodell@umuc.umd.edu> Heres a recipe from one of my new cookbooks, "Blue Corn and Chocolate" by Elisabeth (nuts, I forgot her last name). It was one of the main selections in the Homestyle Book Club. This book is all about history and lore of foods indigenous to the New World, inhcluding chile peppers, corn, beans, pumpkin and of course chocolate. Those of you on Chile-Heads can certainly adjust the seasoning to your taste. Saute the onion and red pepper in the oil until soft. Add the other ingredients and let simmer for at least 30 minutes. More is ok. Serve with garnishes if you like--I served it with rice on the side, but you could use tortilla strips, chopped onions, chopped fresh chilies, sour cream, guacamole, or shredded cheese (queso de papa or Monterey Jack). I also threw in a can of yellow corn just for color and fun. This should be a cockle-warming dish on a chilly night, eh. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
