Sopa de Frijoles Hondureña (Slow Cooker Honduran Bean Soup)

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Sopa de Frijoles Hondureña (Honduran Bean Soup)

Prep Time:
Cook Time: minutes
Yields: servings
Difficulty:

Ingredients

  • 1 pound Central American beans, dry (avoid canned for this particular recipe)
  • 2 bay leaves
  • 3 garlic cloves peeled and whole
  • 6 culantro (recaito) leaves
  • 1 teaspoon ground cumin
  • 1 small onion peeled and cut in half
  • 1/2 green bell pepper
  • salt and pepper to taste
Difficulty:

Sopa de frijoles is a staple in all Honduran homes! It’s not only delicious and nutritious, but also very inexpensive and incredibly versatile. Dry beans are an affordable source of vegetable protein, dietary fiber, iron and healthy complex carbohydrates.

The frijoles de seda ― Spanish for silk beans ― the texture of Central American beans is different from other varieties of beans such as pinto, romanas and rojo, in that they are smaller and release less starch (which is a type of carbohydrate) than other varieties during cooking, resulting in a thinner cooking liquid.

In Honduras, sopa de frijoles can be made with a wide arrange of additions. Some favorites are pork rinds (chicharrón), baby short ribs, boneless beef stew, green bananas (guineítos) and hard-boiled eggs. Usually for toppings, Hondurans love fresh avocado slices, queso fresco or pickled red onions.

So, pick your favorite additions and enjoy a traditional sopa de frijoles!

Directions

  1. Clean beans to remove any debris from harvesting.
  2. Rinse under cold running water.
  3. Place beans inside pressure cooker, cover with enough water, add garlic, bay leaves, and culantro leaves. (Check your pressure cooker manufacturer’s information), cook until tender. Release pressure and put back on the stove top on medium heat.
  4. Season with salt, pepper and cumin.
  5. While beans are cooking, peel and boil the green bananas. Another option is to peel the bananas and cook them with the beans only after you have released the pressure.
  6. At this point, you can add the shelled eggs directly to the simmering soup, for about 15-20 minutes. You can also add the whole eggs in the soup, and peel them before serving. Just make sure eggs are at room temperature, otherwise they will crack open.
  7. Enjoy with your favorite toppings.

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Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

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