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Mexican-Style 3 Bean and 3 Chili Soup

Source of Recipe

John Lenoch - Librarian


List of Ingredients

1 c navy beans, soaked in water overnight, drained, rinsed
1 Tbsp vegetable oil
1 c chopped onions
2 tsp minced garlic
1 bay leaf
1 tsp oregano
6 c chicken stock, vegetable stock or water (or a combination)
1 small banana pepper
1 small jalapeno
1 (16-oz) can whole peeled tomatoes, with juice
1 (16-oz) can dark red kidney beans (undrained)
1 (4-oz) can chopped mild green chiles
1 tsp cumin
1/4 tsp ground red pepper (cayenne)
1 (16-oz) can refried beans
1/4 c chopped fresh coriander (cilantro)
Salt and ground black pepper to taste
Tortilla chips


Recipe

Heat oil in heavy soup pot, add onions; cook until tender. Add garlic and cook 1 minute more. Add bay leaf, oregano, stock and drained navy beans, bring to strong simmer and cook until beans are tender and beginning to split (about one hour). Meanwhile, remove and discard seeds from jalapeno and banana peppers. Mince peppers and coarsely chop tomatoes, reserving juice. When beans are cooked, add to them the jalapeno, banana pepper, tomatoes (and juice), green chiles, cumin and ground red pepper. Stir in refried beans until no lumps remain. Simmer 15-20 minutes. Add coriander and season to taste with salt and black pepper. Garnish with tortilla chips and serve.