SOOP RE Q'EQI KEENQ' (Black Bean Soup) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1# Black beans, rinsed with cold water
1/4 tsp. miced garlic
1 tsp. salt
1 medium white onion, chopped
2 medium Roma tomatoes, chopped
3/4 C. olive oil
Bread croutons
1 or 2 ripe avocados
Fresh cream (optional). This cream can be bought from Mexican grocery store. It is not the liquid-like cream we're familiar with in the USA.)
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Directions: |
Directions:Wash and soak beans overnight. Drain.
Put beans in a large pot and boil them with enough water to cover about 1" over beans for about 1 - 1-1/2 hours or until soft and getting mushy. Keep adding water enough to cover beans about 1" over beans. Once soft and mushy, add salt and garlic and boil on medium heat for about 15 minutes.
Let beans coof off or submerge pot in cold water to speed up cooling.
In a large skillet saute onions with olive oil over medium heat until golden. Add chopped tomatoes to goldened onions. Saute for another five minutes and let it cool off. Blend cooled beans with bean broth. If broth is not enough, add cold water as needed while blending. Blended beans should have a corn-cream-soup like consistency. Add blended beans to mixture of onions and tomatoes and boil for about 10 minutes. Stir constantly to keep soup from sticking and burning on bottom of pot.
Remove from heat.
Wash and cut avocados in half lengthwise and remove seed.
Before serving bean soup, stir it and serve with spoon scooped avocado (1 or 2 scoops) and a T. of fresh cream and sprinkle a few bread croutons.
Enjoy as an appetizer before green beans recipe. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:3 hours plus soaking time. |
Personal
Notes: |
Personal
Notes: This is a staple food in my Mother's house. This recipe is
originally from her, Maria Filomena Chocooj, in Coban,
Guatemala.
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