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Chili Bean and Rib Soup

 

Chili Bean and Rib Soup recipe
8

Yield

8

servings

Prep

20

min

Cook

5

hrs

Ready

5

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 pound red beans
rinsed and drained
7 cups water
1 tablespoon vegetable oil
2 pounds pork ribs
1 each green bell peppers
seeded, chopped
2 medium onions
sliced
2 cloves garlic
minced
2 teaspoons salt
2 tablespoons chili powder
½ 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 (1½ 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 1½ hours).

Mix in tomato sauce.

Cook until beans ar e very tender (about 1 hour longer).

Serve sprinkled with jack cheese.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 471g (16.6 oz)
Amount per Serving
Calories 59861% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 150mg 50%
Sodium 996mg 41%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 22%
Sugars g
Protein 81g
Vitamin A 16% Vitamin C 34%
Calcium 20% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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