Prep time: 15 minutes
Cook time: 2 hours, 10 minutes
Serves: 10 to 12
Deitra Perry of Sacramento was looking for a Mexican bean soup recipe that called for pinto beans, a cup of Red Dog beer and green chiles.
Veronica LeBaron of Los Molinos shares this recipe.
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1 pound dry pinto beans
1 pound ham hocks or shanks
1 (49.5-ounce) can reduced-sodium chicken broth
1 (7-ounce) can diced green chiles
1 cup Red Dog beer
2 stalks celery, chopped
1 large onion, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon ground oregano
1 cup prepared salsa
Rinse and sort beans. Soak according to package directions. Drain well and place in a large stockpot with all ingredients except salsa. Bring to a boil; reduce heat and simmer, covered, for two hours. Add salsa and serve.
Note: The prep time does not include the soak time for the beans.
Per serving, based on 12 servings: 274 calories; 19 grams protein; 26 grams carbohydrates; 10 grams fat (4 saturated, 4 mono- unsaturated, 1 poly- unsaturated, 1 other); 43 milligrams cholesterol; 346 milligrams sodium; 8 grams fiber; 4 grams sugar; 33 percent calories from fat.