Easy Peruano Bean Soup

Name: Easy Peruano Bean Soup
Prep time: 20 min
Cook time: 15 min
Yield: 3 serving
Ingredients: 2 cups cooked Peruano beans (Canary, Mayocoba); 2 cups stock; 1-2 plum tomatoes; 2 slices bacon (optional); 1/2 onion; 2 garlic cloves; 1 chipotle in adobo; 1/2 teaspoon cumin (optional); 1 teaspoon Mexican oregano; 1/2 teaspoon salt (plus more to taste); freshly cracked black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
3
Calories
289 kcal
Course
Main Course, Soup

Easy Peruano Bean Soup

Ximena Brandt

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In addition to some awesome refried beans, you can use the recent batch of Peruano beans to make a quick, delicious batch of soup.

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Ingredients

Servings

2 cups cooked Peruano beans (Canary, Mayocoba)
2 cups stock
1-2 plum tomatoes
2 slices bacon (optional)
1/2 onion
2 garlic cloves
1 chipotle in adobo
1/2 teaspoon cumin (optional)
1 teaspoon Mexican oregano
1/2 teaspoon salt (plus more to taste)
freshly cracked black pepper

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Instructions

Start by rinsing the tomato(s), I usually de-stem them as well. Roast the tomato(s) in the oven at 400F for 20-25 minutes, or until you need them.
Chop up 2 slices of bacon and cook the bacon pieces over medium-high heat in a soup pot. Stir regularly until the bacon pieces are cooked and browned. Remove bacon pieces (I use tongs) and let them drain on a paper towel lined plate.
I use the leftover bacon drippings to cook the roughly chopped 1/2 onion and 2 whole, peeled garlic cloves over medium heat. Stir regularly until the onion is starting to brown.
Add the aromatics: 1 teaspoon Mexican oregano, 1/2 teaspoon cumin (optional), 1/2 teaspoon salt, freshly cracked black pepper. Stir for a bit so the spices get some direct contact with the heat.
Add the remaining ingredients: 2 cups cooked Peruano beans, 2 cups stock, 1 chipotle in adobo, the roasted tomato(s), the cooked bacon pieces. I usually de-stem and de-seed the chipotle but that is optional. More info on working with chipotles in adobo. Note: feel free to reserve some of the cooked bacon pieces if you want to garnish with them.
Bring this mixture up to temp over medium heat, then add it all to a blender and combine well. Be sure to use caution when blending hot liquids, especially when the blender is filled to the brim. Add the soup back to the pot and let it simmer over medium heat as you do some final taste testing. I added another generous pinch of salt to this batch, but keep in mind that the exact salt level will depend on which stock you're using.
Once you're happy with the flavor you can serve it up! Note that you can thicken up the consistency by letting it simmer for a bit, uncovered, or to thin it out simply add a splash of stock.
Peruano beans have great flavor, so you don't need much else for this soup. I topped with some of the cooked bacon pieces, Queso Fresco, and freshly chopped cilantro. Yum :)
Store leftovers in an airtight container in the fridge where they will keep for a few days.

Nutrition Information

Show Details

Calories 289kcal (14%) Carbohydrates 37g (12%) Protein 17g (34%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.02g Cholesterol 14mg (5%) Sodium 717mg (30%) Potassium 696mg (20%) Fiber 11g (44%) Sugar 4g (8%) Vitamin A 201IU (4%) Vitamin C 5mg (6%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 289 kcal

% Daily Value*

Calories	289kcal	14%
Carbohydrates	37g	12%
Protein	17g	34%
Fat	8g	12%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	0.02g	1%
Cholesterol	14mg	5%
Sodium	717mg	30%
Potassium	696mg	15%
Fiber	11g	44%
Sugar	4g	8%
Vitamin A	201IU	4%
Vitamin C	5mg	6%
Calcium	57mg	6%
Iron	3mg	17%