There is no evil that bean soup does not cure, and today we bring you a simple and very satisfying recipe.
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This recipe makes four servings of bean soup:
- Two cups of cooked bay or black beans
- Two pieces of chili ancho
- a liter of chicken broth or hot water
- enough vegetable oil
- half white onion
- two garlic
- Holy leaf or avocado leaf
make her beautiful
- avocado to taste
- fresh cheese to taste
- Tortillas to taste
- Chile pasilla to taste
- sour cream to taste
We are salivating over this bean soup recipe!
First of all, we heat up a liter of chicken broth with a quarter of an onion and a clove of garlic. Add two cups of cooked beans (here we’ll show you how to make them from scratch) and a leaf of saints to add flavor.
In another saucepan, bring water to a boil and heat one or two ancho chiles there to taste so that they do not burn too much. Remove stems, seeds and veins.
Mix everything: consommé, onion, sacred leaf, all beans, chili and garlic. Return to the pot and cook over low heat.
Prepare the side dishes: cut two tortillas into thin strips and slice the pasilla chile.
Heat the oil in a frying pan and fry the tortillas until golden brown. Keep an eye on the pasilla chili, carefully and very quickly so that it does not burn. Drain everything onto absorbent paper.
Cut the avocado into slices and fresh cheese into cubes.
The soup should have a thick but runny consistency, so if it already looks more like overcooked beans, add a little more water.
When it reaches this consistency: run your finger over the ladle and it stays separate, it’s time to serve.
In the center is a strip of tortilla julienne. Top with a little sour cream and top with cheese cubes, avocado slices and pasilla chili slices.
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