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Calico Bean Soup Recipe

Ingredients

How to make it

  • General Instructions for dried legumes:
  • Dried legumes (beans and peas) may be prepared by the Rapid Boiling Method or the Overnight Soaking Method. In either case the legumes are first: picked, rinsed and drained.
  • The Rapid Boiling Method involves picking, washing and draining the legumes; adding water until the level is 2 inches over the top of the legumes; bringing the legumes to a full rolling boil for 2 minutes; removing from the heat, covering and allowing to the legumes to hydrate for 1 hour.
  • The Overnight Soaking Method involves picking, washing and draining the legumes, adding water until the level is 2 inches over the tops of the legumes; covering the legumes and allowing the legumes to hydrate overnight.
  • Use the hydrated legumes in the recipe as directed.
  • Preparation of the soup:
  • Put oil in the bottom of the soup pot. Add the bones, marrow and any beef meat. Brown the beef on all sides.
  • Add the mire poix and minced garlic; then saute until the onions are softened.
  • Add the stock and bring to a boil.
  • Add the diced tomatoes and chilies. Reduce the heat and simmer for about 1 hour.
  • Add the black pepper, chili powder, cumin and the dry bean mixture; then cook for another hour or until the legumes are as done as you like them.
  • Remove and discard the bones taking care to keep any marrow in the soup.
  • Add the salt** the last few minutes of cooking.
  • Serve, garnished with finely minced cilantro.
  • *Note: To substitute for the tomatoes with chiles use 2 cups of diced tomatoes and 2 tablespoons diced Jalapeno chiles.
  • **Note: The salt is always added to the beans after the skins on the beans are cooked and soft. This prevents the beans being tough

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oldgringo Cottonwood, AZ

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