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Ingredients12 h 50 m servings 270
Original recipe yields 7 servings
- Wash beans; place into a 6-quart stockpot with water to cover and let soak for 8 hours.
- Rinse and drain beans. Bring drained beans, 3 quarts water, and chicken bouillon to a boil in the pot over high heat. Cover, reduce heat to low, and simmer for 3 hours. Do not drain.
- Blend onion and bell pepper in a food processor until smooth.
- Heat oil in a large skillet over medium-high heat. Saute garlic in the hot oil for 1 minute. Add onion mixture and cook, stirring constantly, for 4 minutes. Stir mixture into beans. Add sugar, oregano, cumin, salt, and pepper. Let simmer, uncovered, until beans are tender and soup is thickened, 1 1/2 to 2 hours. Garnish with minced onion.
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Per Serving: 270 calories; 4.9 43.5 14.6 < 1 678 Full nutrition
ReviewsRead all reviews 2
I didn't have any chicken bouillon, so I used 14 oz chicken stock, which I substituted for part of the water. I also added half a jalapeno to the onion and bell pepper puree. I chopped the...