SOPA DE FRIJOLES CON HUEVOS (BEAN AND EGG SOUP)
This recipe is very simple and budget friendly. Many of the basic kitchen staples used in many central american countries are included in this recipe. During cold winter months, I always use this recipe as a back up in case I get stumped as to what to make for lunch or dinner
Provided by Chef Sarita in Aust
Categories Beans
Time 25m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot on medium high, heat up the oil and then saute the onions and bell pepper.
- Add the beans, add about 3 cups water (atleast double the height of the beans, there should be enough room for eggs to generously fit on top of the beans and still have water above them). Add the jalapeno, chicken bullion, pepper and any more salt if needed. Add Tabasco to your taste if you desire.
- Bring to a rapid boil then lower heat to medium. Before going to the next step, make sure that there will be enough water in the pot, above the beans, to cover eggs when they are dropped inches If the water level looks too low, add a little more water.
- Gently crack eggs and DROP into the pot, starting at the edge first and then cracking/dropping the rest of the eggs around the edge until you reach the center. The eggs should not touch each other. Cover and let simmer for about 10 mins or until the yolk is set. Sprinkle the cilantro leaves on top of the soup the last couple of minutes of cookin.
- To serve, put about 1/2 cup rice on the bottom of a soup bowl and laddle soup on top of rice (carefully placing the 2 eggs on top). Serv with warm corn tortillas.
Nutrition Facts : Calories 459.3, Fat 12.9, SaturatedFat 3.7, Cholesterol 372, Sodium 473.4, Carbohydrate 59.6, Fiber 11.1, Sugar 2, Protein 25.6
BLACK BEAN SOUP (SOPA DE FRIJOLES)
Provided by Food Network
Time 1h45m
Yield 24 servings
Number Of Ingredients 16
Steps:
- Soak the beans overnight in cold water. Heat the olive oil in a heavy soup pot over moderate heat. Add the onions, garlic, and jalapeno. Cook over low heat until almost tender, then stir in the paprika, cumin, coriander, and bay leaf.
- Add the stock or water. Drain the soaked beans and add them to the pot. Cover and simmer until the beans are just tender. Add the tomatoes. Continue to simmer until the beans are completely tender and the flavors are well blended, about 20 to 30 minutes. Add salt and hot pepper sauce, to taste. Carefully mix together the diced avocado, chorizo and tomato. Garnish each portion of the soup with a spoonful of this mixture.
BLACK BEAN SOUP (SOPA DE FRIJOLES NEGROS)
Make and share this Black Bean Soup (Sopa De Frijoles Negros) recipe from Food.com.
Provided by kolibri
Categories Black Beans
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place beans with liquid and chicken broth in blender or food processor and blend until smooth. You can leave part of the beans whole if you wish, it gives a nice texture.
- Heat oil in large saucepan over medium heat. Add onion and garlic: cook for 1-2 or until the onion is tender. Add beans, salsa, lime juice, cumin and red pepper.
- Bring to boil and reduce heat to low, cover. Cook while stirring occasionally, for 25-30 minutes.
- Serve with a drizzle of youghurt, and garnish with chopped red onion and fresh cilantro.
Nutrition Facts : Calories 143, Fat 3.1, SaturatedFat 0.7, Cholesterol 2, Sodium 526.1, Carbohydrate 22.3, Fiber 6.7, Sugar 3.3, Protein 8.3
SOPA DE FRIJOLES
Make and share this Sopa De Frijoles recipe from Food.com.
Provided by Member 610488
Categories Stew
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Soak the beans overnight in cold water.
- Heat the olive oil in a heavy soup pot over moderate heat. Add the onions, garlic, and jalapeno. Cook over low heat until almost tender, then stir in the paprika, cumin, coriander, and bay leaf.
- Add the stock or water. Drain the soaked beans and add them to the pot. Cover and simmer until the beans are just tender. Add the tomatoes.
- Continue to simmer until the beans are completely tender and the flavors are well blended, about 20 to 30 minutes. Add salt and hot pepper sauce, to taste.
- Carefully mix together the diced avocado, chorizo and tomato. Garnish each portion of the soup with a spoonful of this mixture.
Nutrition Facts : Calories 88, Fat 7, SaturatedFat 1.9, Cholesterol 8.3, Sodium 146.7, Carbohydrate 4, Fiber 1.6, Sugar 1.4, Protein 3.1
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