Bean Soup with Pork
Sopa de Frijoles Puerco
This hearty soup could also be served as a stew. Just add hot tortillas and you have a whole meal.
Soup
2 cups black beans
1 pound boneless pork, cut into 1 ½ -inch cubes
1 large onion, finely chopped
4 cloves garlic, chopped
2 tablespoons vegetable oil
1 fresh habanero chile, stem and seeds removed, chopped or substitute 2 fresh jalapeños or 2 serrano chiles
1 teaspoon dried epazote
3 tablespoons chopped fresh cilantro
Maya Natural Sea Salt to taste
Garnish
1 large onion, chopped
12 radishes, chopped
1/3 cup chopped fresh cilantro
1 fresh habanero chile, stem and seeds removed, chopped or
substitute 2 fresh jalapeños or 2 serrano chiles
Juice of 2 limes
Maya Natural Sea Salt to taste
Cover the beans with water and soak overnight.
Remove the beans, measure the water, and add enough water to make 6 cups
Sauté the pork along with the onions and garlic in the oil until the onions are soft
Add the pork to the beans along with the remaining soup ingredients and simmer until the meant and beans are both tender, about 1 ½ hours.
Combine the garnish ingredients.
Remove the pork and beans with a slotted spoon and place them in the center of a warmed platter and arrange the garnish on the plate. Serve the bean liquid in soup bowls and let the people add the meat, beans, and garnish to their bowls.
Yield: 6 servings
With thanks to Nancy Gerlach
Author of Foods of the Maya
Sopa de Frijoles Puerco
This hearty soup could also be served as a stew. Just add hot tortillas and you have a whole meal.
Soup
2 cups black beans
1 pound boneless pork, cut into 1 ½ -inch cubes
1 large onion, finely chopped
4 cloves garlic, chopped
2 tablespoons vegetable oil
1 fresh habanero chile, stem and seeds removed, chopped or substitute 2 fresh jalapeños or 2 serrano chiles
1 teaspoon dried epazote
3 tablespoons chopped fresh cilantro
Maya Natural Sea Salt to taste
Garnish
1 large onion, chopped
12 radishes, chopped
1/3 cup chopped fresh cilantro
1 fresh habanero chile, stem and seeds removed, chopped or
substitute 2 fresh jalapeños or 2 serrano chiles
Juice of 2 limes
Maya Natural Sea Salt to taste
Cover the beans with water and soak overnight.
Remove the beans, measure the water, and add enough water to make 6 cups
Sauté the pork along with the onions and garlic in the oil until the onions are soft
Add the pork to the beans along with the remaining soup ingredients and simmer until the meant and beans are both tender, about 1 ½ hours.
Combine the garnish ingredients.
Remove the pork and beans with a slotted spoon and place them in the center of a warmed platter and arrange the garnish on the plate. Serve the bean liquid in soup bowls and let the people add the meat, beans, and garnish to their bowls.
Yield: 6 servings
With thanks to Nancy Gerlach
Author of Foods of the Maya