Ingredients
1 lb pinto beans
¼ tspn marjoram
8 cups boiling water
10½ oz can beef broth
1 tspn garlic salt
16 oz canned tomatoes
1 tspn onion salt
1 package (1-5/8 oz) chili seasoning mix
¼ tspn thyme
1 cup hot water
1. Rinse, sort and soak beans overnight
2. Drain and empty them into a large pot, add boiling water, garlic
and onion salts, thyme and marjoram.
3. Cover and simmer until beans are tender, about 3 hours. (Don't let
the beans boil dry, add hot water as needed.)
4. Spoon out 3 cups of cooked beans to use another day in another way.
Mash remaining beans with their liquid.
5. Add remaining ingredients and heat 10 minutes to blend flavors.
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