Best 3 Sopa De Frijol Pinto Bean Soup Recipes

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.

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.

PINTO BEAN SOUP

Steps:

• Heat oil or margarine in a large saucepan.
• Add tomato, onion and green chilies or Tabasco and fry until browned.
• In a blender, liquefy the pinto beans in the reserve liquid.
• Add bean puree to sauteed vegetables along with enough additional water to thin soup to your desired consistency.
• Season to taste with salt or bouillon powder and cilantro.
• Cook for 15-20 minutes over low heat to blend flavors.
• Garnish with grated cheese, croutons or crispy tortilla strips.
• SERVING SUGGESTION: serve with quesadillas or grilled cheese sandwiches.