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Chile Jalapeno Refried Bean Soup Recipe

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This recipe for Chile Jalapeno Refried Bean Soup is from The "Yes List", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 cups cooked pinto beans (prepared according to package directions)
2 T. oil
3 cups milk
2 T. granulated garlic
2 T. instant, granulated chicken bouillon
Directions:
Directions:
Mash cooked beans. In large heavy saucepan or Dutch oven, heat oil; add beans and fry, stirring constantly, until mixture boils. Stir in milk and again heat to boiling, stirring constantly to prevent scorching. Stir in granulated garlic and bouillon and boil 3 minutes, stirring constantly. Serve immediately. Makes about 3 quarts of soup.
Personal Notes:
Personal Notes:
From Victor's Chile Jalapeno restaurant in Everett. Ginny (Swedelius) Jackson wrote to the Herald and requested the recipe.

 

 

 

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