// you're reading...

Recipes

Sopa de Frejoles // Peruvian Bean Soup

A favorite soup in our home! This is a delicious blend of flavors and textures. Be sure to prepare the yucca, plantain and sweet potato to serve along with the soup – you won’t regret it!

Sopa de Frejoles // Peruvian Bean Soup

Sopa de Frejoles // Peruvian Bean Soup

Ingredients

2 1/2 cups of Peruvian yellow beans, soaked overnight
1 pound of pork, cubed
4 slices of bacon, finely chopped
1/2 cup of finely chopped onion
4 cloves of garlic, minced
1 tomato, seeded, peeled and chopped finely
1 tablespoon of oregano leaves
2 cups of zapallo squash, cubed
1/2 pound of cooked penne pasta

Preparation

1. Fill a large pot with 3 liters of water; add beans and pork. Bring to a boil, reduce heat and simmer for 1 hour or until the beans are softened.

2. Heat oil in a skillet over medium heat. Add onion, garlic, tomato and oregano; sauté about 8 minutes or until softened. Add onion mixture to the pot of beans along with squash and simmer for 30 minutes.

3. In another pot, boil pasta in salt water until al dente.

Serve soup with pasta. Serve with boiled Yucca, boiled plantain, and boiled sweet potato.

Yield: 4 servings

Discussion

2 Responses to “Sopa de Frejoles // Peruvian Bean Soup”

  1. What beans and squash would you substitute with in America?

    Posted by shari | February 27, 2012, 10:09 pm
    • Good question! I have been playing with butternut squash and it is a bit sweet. Pumpkin would probably be a better substitute. The beans you can actually find in the US. Frejol Canario, Frejol Peruano or Peruvian Yellow beans – something along that line. You will find them at most Latin markets or at grocery stores that have a higher Latin customer base. Great soup, perfect for a cold day. Was just thinking about making this soon!!

      Posted by Gretchen Noelle | February 28, 2012, 9:06 am

Post a Comment

CONNECT

Facebook Twitter Pinterest instagram RSS

PARTNERS


Pulpit rock