Mexican Bean Soup
2008-12-21 19:36:29
2012-01-03 18:53:47
Mexican Bean Soup This is a modified version of a wonderful soup I ate at a Mexican friend's home. It is a hearty winter soup.

You can add hot sausage to it and change the legumes for others you may prefer. The bacon is important since it provides a smoky taste that is very characteristic of this type of soup.
1/2 poundbacon - cut into small pieces 2 medium onions - chopped 4-5 clovesgarlic - chopped 1/2 green pepper - chopped into small pieces 1/2red, yellow or orange pepper - chopped into small pieces 2 canschick peas - drained and rinced 2 cans black-eyed peas - drained and rinced 4-5 Tbspbeef bovril 8 cupscold water --Salt and pepper to taste In a big pot, fry the bacon over medium heat until it is very well cooked (almost no fat is left).
Add the onions, garlic and peppers. Mix and cook for about 2 -3 minutes.
Add the beans and blend everything together.
Add the bovril and the water.
Cover, bring to a boil, then lower the heat to medium-low.
Make sure you keep the lid slightly off to let some of the water evaporate.
After about 45-60 minutes, the soup will begin to thicken slightly. Take it off the heat immediately.
Add salt and pepper to taste.

Excellent with hot naan bread and a salad. Even better when re-heated.

Makes approx. 8 large servings.
Modified recipe from Laura Hernandez Diane Soupe pois chiche mexicain 2008-12-21 19:36:29 2012-01-03 18:53:47 1