MEXI-BEAN SOUP
The Oaks
at Ojai, Ojai, CA
Executive Chef David Del NegroServes 12 in 1/2 cup portions, 70
calories per serving
Ingredients
3 cups dried pinto or kidney beans
6 cups water
1 cups bell pepper, chopped
1 cups onions, chopped
2 cloves minced garlic
2 tablespoons chili powder
1 teaspoons cumin
1 teaspoons oregano
1 cups red onion, chopped
3 cups tomatoes, chopped
1 cups parsley, minced
1 cups canned green diced chili
Preparation
Soak beans in cold water over night, or rinse with boiling water twice
and soak for an hour or two. Drain. Add water, bell pepper, onions,
and garlic to the beans and simmer until tender. Combine the chili
powder, cumin, and oregano with a little of the bean liquid. Add the
red onions, tomatoes, parsley, and green chili. |
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