Drunken Bean Soup

Serves: 5
Total Calories: 183
Yield: 2 quarts


1 (16-ounce) package dried pinto bean (2 1/2 cups)
3 cups water
1 slice bacon, cut into 8 pieces
2 teaspoons sugar
2 teaspoons salt
2 (12-ounce) cans beer
shredded Cheddar cheese
1 cup shredded cooked roast beef
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon ground cumin
1 (10-ounce) can tomato and green chiles, undrained


Sort and wash beans; soak in Dutch oven covered with water by 2 inches for 8 hours. Drain beans and return to Dutch oven. Add 3 cups water; bring to a boil. Add bacon, sugar, and salt; cover, then reduce to simmer for 30 minutes. Stir in beer, meat, chili powder, garlic powder, and cumin. Cover and simmer 1 hour, stirring occasionally. Stir in tomatoes and green chiles; cover and simmer an additional 30 minutes. Serve with salsa and cheese.

Nutritional Facts:

Serves: 5
Total Calories: 183
Calories from Fat: 20

This Drunken Bean Soup recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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