Sopa De Frijoles Recipes

SOPA DE FRIJOLES(BEAN SOUP)

Sopa De Frijoles(bean Soup) image

Make and share this Sopa De Frijoles(bean Soup) recipe from Food.com.

Provided by Jax Carcache

Categories Black Beans

Time 2h

Yield 7-10 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs red beans or 2 lbs black beans
1 big onion
1 big bell pepper
1 bunch green onion
1/2 cup margarine
2 tomatoes
1 1/2 cups buttermilk or 1 1/2 cups sour cream
1 dozen egg
salt
pepper
garlic
vinegar

Steps:

Boil the beans until they are soft, making sure that the water doesn't evaporate--adding more water if it's necessary to keep the beans covered.
Cut up all of the vegetables into very fine pieces.
Find a 6 liter pan and melt the margarine stick in it.
Then dump in the sliced vegetables and fry them in the butter until they are browned.
Dump out in all of the excess water from the beans.
Set this mixture to boil and add in the buttermilk or sour cream.
If you want to add in pepper, salt, vinager, or garlic then do it now.
Beat 3 eggs in a bowl.
Add in the eggs to the soup while stirring and continue stirring until they are completely mixed inches Then crack open the rest of the eggs and drop them in, one by one.
The eggs are an optional part of the soup, however.
Cook of the soup until it's boiled and the eggs are completely done and then serve it on top of rice with tortillas.

Nutrition Facts : Calories 438, Fat 21.7, SaturatedFat 5, Cholesterol 321.2, Sodium 319.8, Carbohydrate 38.7, Fiber 9.9, Sugar 6.3, Protein 23.6

BLACK BEAN SOUP (SOPA DE FRIJOLES)

Black Bean Soup (Sopa de Frijoles) image

Provided by Food Network

Time 1h45m

Yield 24 servings

Number Of Ingredients 16

Ingredients

2 pounds black turtle beans
1 1/2 ounces olive oil
8 ounces onion small diced
4 garlic cloves chopped
2 ounces jalapeno or other fresh green chile, chopped
4 tablespoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 bay leaf
5 quarts white stock, vegetable stock, or water
1 pounds drained canned tomatoes chopped
Salt
Hot pepper sauce
8 ounces avocado, medium diced, for garnish
8 ounces Spanish dry chorizo medium diced, for garnish
8 ounces tomatoes, medium diced for, garnish

Steps:

Soak the beans overnight in cold water. Heat the olive oil in a heavy soup pot over moderate heat. Add the onions, garlic, and jalapeno. Cook over low heat until almost tender, then stir in the paprika, cumin, coriander, and bay leaf.
Add the stock or water. Drain the soaked beans and add them to the pot. Cover and simmer until the beans are just tender. Add the tomatoes. Continue to simmer until the beans are completely tender and the flavors are well blended, about 20 to 30 minutes. Add salt and hot pepper sauce, to taste. Carefully mix together the diced avocado, chorizo and tomato. Garnish each portion of the soup with a spoonful of this mixture.

SOPA DE FRIJOLES CON HUEVOS (BEAN AND EGG SOUP)

Sopa De Frijoles Con Huevos (Bean and Egg Soup) image

This recipe is very simple and budget friendly. Many of the basic kitchen staples used in many central american countries are included in this recipe. During cold winter months, I always use this recipe as a back up in case I get stumped as to what to make for lunch or dinner

Provided by Chef Sarita in Aust

Categories Beans

Time 25m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

6 large eggs
2 cups of cooked pinto beans
cilantro, a couple of sprigs
1/4 cup chopped green bell pepper
1/4 cup chopped white onion
1 jalapeno, cut down the middle and seeded
1 cube chicken bouillon or 1 tablespoon powder chicken bouillon
1/2 tablespoon cooking oil
salt
pepper
Tabasco sauce, a couple of shakes (optional)
1 1/2 cups cooked white rice
3 -4 cups water

Steps:

In a large pot on medium high, heat up the oil and then saute the onions and bell pepper.
Add the beans, add about 3 cups water (atleast double the height of the beans, there should be enough room for eggs to generously fit on top of the beans and still have water above them). Add the jalapeno, chicken bullion, pepper and any more salt if needed. Add Tabasco to your taste if you desire.
Bring to a rapid boil then lower heat to medium. Before going to the next step, make sure that there will be enough water in the pot, above the beans, to cover eggs when they are dropped inches If the water level looks too low, add a little more water.
Gently crack eggs and DROP into the pot, starting at the edge first and then cracking/dropping the rest of the eggs around the edge until you reach the center. The eggs should not touch each other. Cover and let simmer for about 10 mins or until the yolk is set. Sprinkle the cilantro leaves on top of the soup the last couple of minutes of cookin.
To serve, put about 1/2 cup rice on the bottom of a soup bowl and laddle soup on top of rice (carefully placing the 2 eggs on top). Serv with warm corn tortillas.

Nutrition Facts : Calories 459.3, Fat 12.9, SaturatedFat 3.7, Cholesterol 372, Sodium 473.4, Carbohydrate 59.6, Fiber 11.1, Sugar 2, Protein 25.6

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