Food Geek Friday: Spicy Bean Soup

Anyone that knows me knows that year-round I'm a pretty busy girl and that just gets ramped up this time of year. Between all the fabulous parties that everyone throws, plus old event clients that call me up to pull me out of retirement and new organizing clients that want to get ready for their parties or as early resolutions, December is madness. Just thinking about it makes me a little tired. But a girl still wants to eat well, right?

I remedy the "too tired to cook" and "don't want fast food"  of this time of year by making large pots of food that can be eaten and reheated for a while and only get better as leftovers.  A food that easily meets the challenge is beans. Today's recipe starts as soup, but can also be turned into a side dish by draining the liquid. Leftovers can be jazzed up and beefed up by adding rice and chicken, shrimp or any other choice meat.

Spicy Bean Soup

  • Fresh pinto beans (I picked up fresh, local, already shelled pintos at Central Market)
  • 1/2 cup onion
  • 1 tbsp chopped garlic
  • 1 can Mexican style Rotel
  • 1 small can diced chilis
  • 1 bottle of Mexican beer
  • Chicken stock to cover
  • Olive oil
  1. Heat a drizzle of olive oil in a large stock pot over medium high heat. Add onion and saute until softened, just a couple of minutes.
  2. Add garlic and continue to saute for another couple of minutes.
  3. Add in Rotel and chilis, continue to saute for a couple of minutes, until softened and you can smell it.
  4. Add beans, beer and enough chicken stock to cover everything by about an inch. Bring to a boil.
  5. Once boiling, lower to a simmer and cook until beans are to desired doneness.