35 lines
1.5 KiB
Markdown
35 lines
1.5 KiB
Markdown
**Pinto Bean Soup (Sopa de Frijol)**
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#### Ingredients:
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- 1 lb pinto beans, rinsed and soaked overnight
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- 1 white onion, chopped
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- 4 cloves garlic, minced
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- 2 bay leaves
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- 1 ham hock or bacon strips, chopped (optional)
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- Salt and pepper to taste
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- 6-8 cups water or chicken broth
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- 2 tomatoes, chopped
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- 1 teaspoon ground cumin
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- 1/4 cup fresh cilantro, chopped (optional)
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#### Instructions:
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1. **Preparation**: Drain and rinse the soaked beans.
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2. In a large pot, if using, cook **bacon** until crisp or add **ham hock**.
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3. Add **onion**, and sauté until translucent.
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4. Add **garlic**, **tomatoes**, and **cumin**.
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5. Incorporate the **beans** and **water** or **broth**.
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6. Add **bay leaves**.
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7. Bring to a boil, reduce heat, and simmer for 2-3 hours, or until beans are tender.
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8. Once done, you can blend the soup for a smoother consistency or leave it chunky.
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9. Season with **salt** and **pepper**. Add **cilantro** just before serving if desired.
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#### Variations:
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1. **Creamy Soup**: After the beans are tender, blend the soup with an immersion blender or in batches in a standard blender. Return to the pot and heat through.
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2. **Spicy Soup**: Add 1-2 chopped jalapeños or serrano chilies during cooking.
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3. **Vegetable Bean Soup**: Add chopped bell peppers, zucchini, and carrots for a hearty vegetable soup.
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4. **Smokey Soup**: Add a touch of smoked paprika or a chipotle chili for a smoky flavor.
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5. **Toppings**: Serve the soup with avocado slices, tortilla strips, and a dollop of sour cream on top.
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