Sopa de Frijoles Hondureña (Slow Cooker Honduran Bean Soup)
- 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
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!