Peruvian Yellow Bean Soup
Peruvian Yellow Bean Soup
- Total Time: 45 minutes
Ingredients
- 2 cups Doudlah Farms Organics dry yellow beans
- 4 cups water
- 1 large red onion, chopped
- 2 tablespoons olive oil
- 6–8 ounces of smoked bacon, chopped (reserve a small amount for garnish)
- 2 tablespoons garlic, minced
- 1 tablespoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon black pepper
- fresh chives, finely chopped
Instructions
Step 1
Place beans in a colander, rinse them under cold water and discard any stones, dirt, or broken beans.
Step 2
Put beans in a pot and cover with water 3 inches above the beans. Add salt and allow them to soak for 8 hours or overnight. The beans will double in size. Drain and rinse the beans.
Step 3
In a large soup kettle or Dutch oven, add beans and water. Bring to a boil, then reduce heat to medium and cook for 45 minutes or until tender.
Step 4
Add the oil and bacon to a frying pan and cook for 3 minutes over high heat. Add red onions and saute for 3 minutes. Add garlic, salt, oregano, cumin, and black pepper. Set aside.
Step 5
Add 2 cups of cooked beans, 1 cup of cooking liquid, and the sauteed mixture to a blender. Blend until smooth. Add the blended mixture back into the cooked beans until the soup is creamy and thickened.
Garnish with chopped chives and bacon. Serve with cornbread or rolls.
- Cook Time: 45