Chili Bean Soup

5 hours Prep: 20 minutes Cook: 5 hours

545 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	pound	red beans	rinsed and drained
7	cups	water
1	tablespoon	vegetable oil
2	pounds	spareribs
1	each	green bell pepper	seeded, chopped
2	medium	onions	sliced
2	cloves	garlic	minced
2	teaspoons	salt
2	tablespoons	chili powder
1/2	teaspoon	cumin	ground
8	ounces	tomato sauce
1	cup	monterey jack cheese	shredded

Directions

Place beans in a large bowl; add 4 cups of the water and let soak for an 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 lightl y.

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 l iquid in chunks; discard bones and fat.

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 ar e very tender (about 1 hour longer).

Serve sprinkled with jack cheese.

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Nutrition Facts

Serving Size 457g

Amount per Serving

Calories 545 60% of calories from fat

	% Daily Value*
Total Fat 37.0g	56%
Saturated Fat 13.0g	65%
Trans Fat 0.0g
Cholesterol 137mg	46%
Sodium 920mg	38%
Total Carbohydrate 16.0g	5%
Dietary Fiber 5.0g	22%
Sugars 3.0g
Protein 37.0g	74%

Vitamin A	14%		Vitamin C	34%
Calcium	10%		Iron	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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