Wednesday, March 20, 2013

Recipe: Guatemalan Black Bean Soup

Submitted by Debora Mijangos

1 lb. of black beans previously cooked or 3 cans of black beans
2tbs of mince onions
1tsp of mince garlic
6tbs of finely chopped cilantro
3 tbs. of olive oil
1 tbs. of butter
Salt to taste
To serve:
White cooked rice
Avocado in cubes
Cotija cheese
Sour cream

In a blender place two cans of black beans and add an extra cup of water for each can you blend. If you are using fresh beans then you can use its own broth and add as much water as needed (the soup can be as thick as you want it to be).  In a pan sauté the onions, 3 tbs. of cilantro  and  the garlic with the olive oil and butter and when the onions are clear pour the blended beans in the pan. Then blend the other can of beans and again add a cup of water and when it is blended add it to the pan.  Stir and let it boil for 10 minutes.  Remove it from the burner and add the rest of the cilantro and stir well.

To serve: In a bowl put some white rice, then the black bean soup, avocado in cubes, sour cream and cotija cheese.   

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