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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Colorful Calico Bean Soup is taste treat from Mexico. Ingredients:
4 tablespoons olive oil |
1 lb beef bones with marrow |
1 lb beef stew meat |
1 cup diced onion |
1/2 cup diced celery |
2 minced garlic cloves |
8 cup beef stock |
1 14-oz can diced tomatoes with chiles |
1 teaspoon cracked black pepper |
1 tablespoon chile powder |
3/4 teaspoon fine ground cumin |
2 cups calico dry bean mix;* see recipe |
2 teaspoons salt |
8 tablespoons cilantro; minced fine |
Directions:
1. General Instructions for dried legumes:
2. 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.
3. 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.
4. 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.
5. Use the hydrated legumes in the recipe as directed.
6. Preparation of the soup:
7. Put oil in the bottom of the soup pot. Add the bones, marrow and any beef meat. Brown the beef on all sides.
8. Add the mire poix and minced garlic; then saute until the onions are softened.
9. Add the stock and bring to a boil.
10. Add the diced tomatoes and chilies. Reduce the heat and simmer for about 1 hour.
11. 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.
12. Remove and discard the bones taking care to keep any marrow in the soup.
13. Add the salt** the last few minutes of cooking.
14. Serve, garnished with finely minced cilantro.
15. *Note: To substitute for the tomatoes with chiles use 2 cups of diced tomatoes and 2 tablespoons diced Jalapeno chiles.
16. **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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