President Jefferson's Mexican Bean Soup
- Serving Size: 1 (464.5 g)
- Calories 574
- Total Fat - 26.8 g
- Saturated Fat - 11.5 g
- Cholesterol - 84 mg
- Sodium - 507.9 mg
- Total Carbohydrate - 46 g
- Dietary Fiber - 9.4 g
- Sugars - 2.3 g
- Protein - 35.6 g
- Calcium - 142.8 mg
- Iron - 6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.7 mg
Step by Step Method
Place beans and beef in a large pot
Add water and salt and pepper.
Bring to a boil and reduce heat to simmer.
Cook for about 4 hours, or until meat and beans are tender.
Remove meat and any stray bones; shred meat and discard bones.
Strain beans, reserving the stock, pressing beans through the colander.
(Stick blender here)
Return the meat, stock, and beans to the pot.
Add wine and more pepper.
Heat through and remove from stove. Cook the bread quarters in the butter. Serve the soup topped with the bread.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When picking the beans, make sure to check for any small pebbles or dirt.
- When selecting the beef short ribs, look for ones with a good amount of marbling for more flavor.
- Substitute the beef short ribs for chicken breasts - the chicken will cook faster and have a lighter flavor, making it a great option for a lighter soup.
- Substitute the dry red wine for vegetable broth - vegetable broth is a great vegan option that will add a lot of flavor to the soup without the alcohol content of the red wine.
Vegetarian Variation Replace the beef short ribs with 16 ounces of dry black beans, and replace the beef stock with vegetable stock. Increase the amount of butter used to cook the bread quarters to 6 tablespoons.
Mexican Street Corn Salad - A light, flavorful side dish that pairs perfectly with President Jefferson's Mexican Bean Soup. The creamy, spicy mayo dressing and the sweetness of the corn complement the savory flavors of the soup.
Grilled Mexican Street Corn Quesadillas: Grilled Mexican Street Corn Quesadillas are a delicious way to combine the flavors of the Mexican Street Corn Salad with the Mexican Bean Soup. The quesadillas are filled with grilled corn, red onions, jalapenos, and cotija cheese, and the combination of flavors creates a delicious contrast to the creamy, spicy soup. The quesadillas are a great way to add a little crunch and texture to the meal.
Q: What type of meat is used in the recipe?
A: The recipe calls for 2 pounds of beef short ribs.
Q: What is the cooking time?
A: The recipe calls for the short ribs to be cooked in a slow cooker for 8-10 hours on low heat or 4-5 hours on high heat.
You'll Also Love
Fun Fact 1: President Thomas Jefferson was known for his love of Mexican cuisine and is credited for introducing Mexican food to the White House. He even had a Mexican cookbook in his library!
Fun Fact 2: This Mexican Bean Soup recipe is inspired by the one served at the White House during President Jefferson's term. It is believed to be the first Mexican-inspired soup served in the White House.