Sopa De Frijol Pinto Bean Soup Recipes

Steps:

• Boil the beans until they are soft, making sure that the water doesn't evaporate--adding more water if it's necessary to keep the beans covered.
• Cut up all of the vegetables into very fine pieces.
• Find a 6 liter pan and melt the margarine stick in it.
• Then dump in the sliced vegetables and fry them in the butter until they are browned.
• Dump out in all of the excess water from the beans.
• Set this mixture to boil and add in the buttermilk or sour cream.
• If you want to add in pepper, salt, vinager, or garlic then do it now.
• Beat 3 eggs in a bowl.
• Add in the eggs to the soup while stirring and continue stirring until they are completely mixed inches Then crack open the rest of the eggs and drop them in, one by one.
• The eggs are an optional part of the soup, however.
• Cook of the soup until it's boiled and the eggs are completely done and then serve it on top of rice with tortillas.

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.

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.

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.

Steps:

• In a large pot on medium high, heat up the oil and then saute the onions and bell pepper.
• Add the beans, add about 3 cups water (atleast double the height of the beans, there should be enough room for eggs to generously fit on top of the beans and still have water above them). Add the jalapeno, chicken bullion, pepper and any more salt if needed. Add Tabasco to your taste if you desire.
• Bring to a rapid boil then lower heat to medium. Before going to the next step, make sure that there will be enough water in the pot, above the beans, to cover eggs when they are dropped inches If the water level looks too low, add a little more water.
• Gently crack eggs and DROP into the pot, starting at the edge first and then cracking/dropping the rest of the eggs around the edge until you reach the center. The eggs should not touch each other. Cover and let simmer for about 10 mins or until the yolk is set. Sprinkle the cilantro leaves on top of the soup the last couple of minutes of cookin.
• To serve, put about 1/2 cup rice on the bottom of a soup bowl and laddle soup on top of rice (carefully placing the 2 eggs on top). Serv with warm corn tortillas.