Sopa de frijoles is a staple in all Honduran homes! This delicious and nutritious bean soup is very inexpensive to make and incredibly versatile. Dry beans are an affordable source of vegetable protein, dietary fiber, iron and healthy complex carbohydrates.
If you've never tried frijoles de seda (Spanish for "silk beans"), you'll fin that the texture of these Central American beans is different from other varieties such as pinto or red beans. They're also smaller and release less starch (which is a type of carbohydrate) during cooking, resulting in a thinner cooking liquid.
In Honduras, sopa de frijoles can be made with a wide array of ingredients. A few favorites are chicharrón (pork rinds), baby short ribs, boneless beef stew, guineítos (green bananas) and hard-boiled eggs. Hondurans also love to top the soup with fresh avocado slices, queso fresco or pickled red onions.
Pick your favorite additions and enjoy a traditional sopa de frijoles!
1pound Central American beans dry (avoid canned for this particular recipe)
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.
Season with salt, pepper and cumin.
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.
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.