In addition to some awesome refried beans, you can use the recent batch of Peruano beans to make a quick, delicious batch of soup.
Peruano beans have a distinct flavor that I regularly crave, but please just use this post as permission to make some soup!
You can use any bean with this simple technique and you’ll get an equally good result 🙂
How To Make Peruano Bean Soup
I usually start by plopping the tomatoes in the oven. I only had one for this batch but it still turned out good!
I try to give it 20-25 minutes at 400F, but to be honest sometimes my stomach won’t wait that long 🙂
I also added a couple slices of bacon, but you can consider that optional. If you want to skip the bacon you can just cook the onion in a glug of oil.
For this batch I chopped up 2 slices of bacon and cooked it over medium-high heat.
Once the bacon is browned you can remove it and let it drain on a paper towel lined plate.
I used the leftover bacon drippings to cook 1/2 roughly chopped onion and 2 garlic cloves.
I usually leave the garlic cloves whole knowing that all of this will be blended eventually.
Once the onion was starting to brown I added the aromatics:
1 teaspoon Mexican oregano What is Mexican oregano?
1/2 teaspoon cumin (optional)
freshly cracked black pepper
1/2 teaspoon salt
Let this cook briefly and then add the remaining ingredients:
2 cups cooked Peruano beans (Canary, Mayocoba)
2 cups stock
the roasted tomato
1 chipotle in adobo
the cooked bacon pieces
Combine well and bring this up to temp over medium heat. Note that you can reserve some of the cooked bacon pieces if you want to garnish with them.
Then we’ll add everything to a blender, combining well.
Be sure to use caution when blending hot liquids, especially when the blender is filled to the brim!
Add this creamy Peruano heavenliness back to the soup pot and do some final taste testing.
I added another generous pinch of salt to this batch, but keep in mind the exact salt level will depend on which stock you’re using. I used this homemade chicken stock.
Once you’re happy with the flavor you can serve it up!
Peruano beans have a wonderfully satisfying flavor, so don’t worry too much about the final garnish.
If you’re happy with the salt level then there’s a chance you will just start eating it right away 🙂
But I topped with:
some of the cooked bacon pieces
Queso Fresco
freshly chopped cilantro
And it was top notch full stop delicious 🙂
Yes, Peruano beans make a wonderful soup! But please keep in mind that you can use this simple technique with any cooked bean for a quick, satisfying meal.
Enjoy!
How to make Peruano pot beans at home
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