Sopa de Frijoles

Sopa de Frijoles is a Mexican bean soup that is SO delicious. Takes a little effort but is worth it. Here's one of my versions:

  • 3/4 cup dried pinto beans
  • 1 tbsp vegetable or olive oil
  • 1 pound roma tomatoes
  • 2 serrano peppers
  • 1/2 white onion
  • 4-6 garlic cloves
  • 1/4 cup green onion, diced
  • Some bacon, however much you feel like. I think I did 5 slices
  • 1 cup chicken broth
  • salt to taste
  • 1 tsp oregano
I like to use dried instead of canned beans, which means the recipe does take a good two to three hours. Cooking the beans is the first step: rinse the pinto beans and then boil in about 7 cups water and the tabespoon of oil. (I also threw in some diced onion that was left over from last night's carnitas.) Once boiling cover and turn to low. Allow to simmer for about an hour and a half to two hours. You want the beans soft and plump. Once they are done, puree the beans WITH their liquid either in a blender (remember to vent the steam!) or an immersion blender and set aside.

The second step is roasting the veggies. Turn the oven to broil and lay out the tomatoes, peppers, white onion, and garlic on a roasting pan. Broil a few minutes until the skins are blackened. Now blend these items and season with oregano. Set aside.

Step three can be started while the veggies are roasting: Brown the bacon. Set aside and cut into pieces of your choice size - I like them bite size. Drain the bacon fat then pour the tomato puree into the pot, turn to high, and cook for about ten minutes or until it starts to reduce - be sure to stir it constantly to prevent sticking and to scrape up the browned bacon bits. Now add the bean mixture, turn down to medium, and let it heat through for at least another ten minutes. Now add your bacon and chicken broth - you can add extra broth if you want the soup a little thinner - and heat another ten minutes or more. Now is the time to taste and season as needed.

Serve it up with your favorite garnish; cilantro, lime, green onion, sour cream, and avocado! I forgot the avocado on my carnitas last night, can you believe that?

156 calories/serving, not including garnish :)

I used corn tortillas to make some chips, too; cut into triangles, brush with oil, sprinkle with salt, then bake at 375 for 10 minutes or until crispy.


Popular Posts