Chili Bean Soup

Directions

Soak beans by the preferred method.

(For each pound of California dry beans add 10 cups hot water. You may add up to 2 teaspoons of salt per pound of beans to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour, but preferably 4 hours or more. The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested. Always discard the soak water.)

Drain and empty them into a large pot.

Add 6 to 8 cups boiling water, garlic and onion salt, thyme, marjoram.

Cover and simmer until beans are tender (2½ to 3 hours.) Don’t let beans boil dry.

Add hot water as needed.

Spoon out 3 cups of the cooked beans to use another day in another way.

Mash rest of beans with their liquid.

Add remaining ingredients, plus 1 cup hot water.

Heat at least 10 minutes to blend flavors.