Sopa Del FrÍjol EspaÑola Recipes

SOPA DE LENTEJAS (ANDALUCIAN LENTIL SOUP)

Steps:

• Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
• Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
• Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.

BLACK BEAN SOUP (SOPA DE FRIJOLES)

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)

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.

FRIJOL SOPA (MEXICAN BEAN SOUP)

Steps:

• In saucepan, combine all ingredients except for garnishes. Bring to boil, stirring. Reduce heat. Simmer, covered, 20 minutes.
• Garnish with shredded Cheddar cheese and tortilla chips.

"DRY" MEXICAN NOODLE SOUP (SOPA SECA DE FIDEOS)

Steps:

• Heat oil in a large skillet over medium heat. Add noodles; fry until golden brown, about 4 minutes. Transfer to a bowl and set aside. Add onion and garlic to the skillet. Cook and stir until translucent, about 5 minutes. Add tomato puree and bay leaves; cook until heated through, about 3 minutes.
• Pour tomato mixture carefully into a blender; add water. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the skillet; add bouillon and salt. Bring to a boil. Reduce heat to low and add the fried noodles. Cook until the noodles are tender and have absorbed most of the tomato sauce, about 15 minutes more.

SOPA DEL FRÍJOL ESPAÑOLA

Steps:

• Sauté bacon together with onion and green pepper. Sauté briefly, add garlic and cook for one additional minute. Blot up excess grease with a paper towel. Place onion/green pepper/garlic mixture in a large pot with cooked ham, bay leaf, cumin, salt Bijol powder and chicken broth. Bring to boil. Cover, reduce heat and cook for 30 minutes. Add beans to pot and continue cooking, covered, until garbanzos are tender - approximately 1 to 1 1/2 hours. Stir occasionally and add chicken broth as needed. Remove bay leaf. Add potatoes and chorizos and cover. Cook until potatoes are done, 30 to 40 minutes.