Sopa Del FrÍjol EspaÑola Recipes

BLACK BEAN SOUP (SOPA DE FRIJOLES)

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.

SOPA DE FRIJOL - PINTO BEAN SOUP

Steps:

• Cover beans with water and soak overnight; drain and discard water.
• Place beans in a pot and add two cups water.
• Cook until tender and mash.
• Brown salt pork and add to bean pulp.
• Brown onion in pork fat; add to soup.
• Thin soup with water to desired consistency, season with salt and pepper, and serve very hot.
• Variation** Brown sliced onions, arrange on toast, pour the soup over the top and sprinkle with grated cheddar cheese.

SOPA ESPANOLA (SPANISH SOUP)

Steps:

• Melt butter in a dutch oven over medium low heat. Add olive oil and onions.
• Slowly cook the onions, stirring occasionally until they are limp and slightly golden, about 45 minutes.
• Sprinkle flour over the onions and blend. Gradually stir in the tomato puree, beef broth, garlic, vinegar, Worcestershire sauce, sugar, salt, pepper, oregano, tarragon, Tabasco sauce, and cumin.
• Stir until well blended.
• Bring to a boil over high heat, reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally. Serve.
• Allow guest to choose from several of the meat and vegetable condiments and the garnishes as well.

SOPA DEL FRÍJOL ESPAÑOLA

Steps:

• Sauté bacon together with onion and green pepper. Sauté briefly, add garlic and cook for one additional minute. Blot up excess grease with a paper towel. Place onion/green pepper/garlic mixture in a large pot with cooked ham, bay leaf, cumin, salt Bijol powder and chicken broth. Bring to boil. Cover, reduce heat and cook for 30 minutes. Add beans to pot and continue cooking, covered, until garbanzos are tender - approximately 1 to 1 1/2 hours. Stir occasionally and add chicken broth as needed. Remove bay leaf. Add potatoes and chorizos and cover. Cook until potatoes are done, 30 to 40 minutes.