Chili Bean Soup

Rinse and wash beans. Soak using either slow soak or quick soak. For slow soak, submerge beans in about 6 cups of cold water salted to taste and soak 6-8 hours or overnight, unrefrigerated. For quick soak, submerge beans in about 6 to 8 cups of hot water salted to taste. Bring to a boil, boil 3 minutes, remove from heat, and soak 1 hour. Whichever method you choose, make sure you use a pot large enough to let the beans expand 2½ times, and drain and rinse the beans after soaking.

Put the beans in a large pot. Add boiling water, garlic, onion, salt, thyme and marjoram. Cover and simmer until the 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 the rest of the beans with their liquid. Add remaining ingredients, plus about 1 cup of hot water. Heat at least 10 minutes to blend flavors.

NOTES:

* A variation of chili con carne with beans — I got this recipe from "A organizations. Yield: Makes 5 to 6 cups.

* I'm not sure why the recipe doesn't call for you to cook a smaller quantity of beans, rather than spooning out the cooked beans. The pamphlet French dressing and refrigerating. I think they're trying to sell more beans.

* Chili powder is a spice from Texas and Mexico consisting mainly of ground dried chili peppers.

* Green chili salsa is a Mexican condiment made from hot green chilies, onions, vinegar, salt and other ingredients.

* The slow soak method gives beans a better texture. Since these beans will be mashed, it won't make much difference, unless you're concerned about those 3 extra cups of cooked beans you will make into a salad.

: Difficulty: Easy slow-soak. : Precision: No need to measure.

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Your Chili Bean Soup is ready. Good luck!