Category
Soups
Servings
6 peoples
Prep Time
15 minutes
Cook Time
1 hour
Red beans are the main ingredient in the diet of millions of people around the globe. This legume is consumed daily in countries as Central America and the Caribbean. Mexican gastronomy is one of its greatest exponent in the world, with its exciting and colorful cuisine. Brazil, Mexico, India, China, the USA, Kenya, Uganda, and Tanzania are leading the list of countries that produce beans worldwide.
A team of international researchers led by the Polytechnic University of the Marche in Italy located the origin of beans in Mexico. In the past, it was considering its origin in the Andes.
A healthy ingredient
This wonderful legume is rich in protein, potassium, and minerals such as magnesium, calcium, and iron. It also contains vitamin B and carbohydrates. The beans consumption, recommended at least three times a week, helps control and prevent blood glucose. Also, its high fiber content improves correct intestinal transit.
A versatile ally
Bean is a handy legume that you can consume in hot and cold dishes, in a salad, dessert, and soups. For that reason, I will introduce to you several options of how to consume this versatile ingredient. Delicious recipes from all around the world that you should indeed include in your diet program.
On this occasion, complementing my series of Nicaraguan and Central American dishes, I want to introduce to you this recipe. I recommend an easy-to-make dish for rainy days, garnished only with white rice and an avocado slice.
Ingredients
Directions
- Wash the beans well and put them in a bowl covered with water. Let them rest throughout the night.
Change the water of the beans. In a thick-bottomed pot, boil the beans with 2 cloves of garlic, two leaves of coriander and the bay leaf for about 30-35 minutes or until the beans are al dente, frequently discarding the foam that will form on the surface.
Cut finely onion, remaining garlic, peppers, tomatoes, remaining cilantro and green onions.
In a pan, add two tablespoons of olive oil and sauté over a low heat the onion until it crystallizes. Add garlic and mix well with a wooden spoon. Add the green onion and red and green peppers and cook for two minutes around. Add the tomatoes, mix well and cook for about 10 minutes, adding a little water of the beans, if necessary.
Take the two cloves of garlic and bay leaf out from the beans pan and discarding them. Add to the beans the sauce that you prepared in the pan. Add now the cumin and let the soup cook for 10 more minutes, so that all the flavors mix well. Add salt and pepper to will and, finally, cilantro.
Serve the bean soup with a half-boiled egg and small slice of red pepper.
You can decorate with olive oil, green onion and cilantro finely cut.
Accompany this soup with white rice and a slice of avocado. If you also add a few drops of hot sauce, you will be enjoying a real and authentic Nicaraguan dish.
Tip: Nicaraguan bean soup has a relatively simple preparation with very few ingredients. If you want a little more flavor in your soup, add fresh thyme, parsley and oregano leaves to the sauce before mixing with the beans.
- Tags:
- beans
- frijoles
- Nicaraguan food
- soup