Sopa de Frejoles // Peruvian Bean Soup
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
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.