Sopa de Frijoles con Chipilín
A hearty and flavorful bean soup, a staple in Honduran cuisine, enhanced with the unique, slightly herbaceous flavor of chipilín leaves. This soup is both nutritious and deeply satisfying.
🧂 Ingredients
- 1 lb Dried red beans(soaked overnight and rinsed)
- 8-10 cups Water
- 1/2 lb Pork ribs or beef bones(optional, for added flavor)
- 1 medium Onion(chopped)
- 4 Garlic cloves(minced)
- 1/2 Green bell pepper(chopped)
- 1/2 cup Cilantro(chopped)
- 1 cup Chipilín leaves(fresh or dried, chopped)
- 2 Chicken bouillon cube
- 1 tsp Ground cumin
- to taste Salt
- to taste Black pepper
- 1 tbsp Vegetable oil
👨🍳 Instructions
- 1
In a large pot, combine the soaked and rinsed beans with water and pork ribs/beef bones (if using). Bring to a boil, then reduce heat and simmer for about 1 hour, or until beans are tender.
- 2
While beans are cooking, sauté the chopped onion, garlic, and green bell pepper in vegetable oil in a separate skillet until softened, about 5-7 minutes.
- 3
Add the sautéed vegetables, chopped cilantro, chipilín leaves, chicken bouillon cubes, and cumin to the pot with the beans. Stir well.
- 4
Continue to simmer for another 30 minutes, allowing the flavors to meld. If using pork ribs, remove them and shred the meat, then return it to the soup.
- 5
Season the soup with salt and pepper to taste. If the soup is too thick, add a little more water.
- 6
Serve hot, garnished with extra cilantro if desired.
💡 Pro Tips
- ✓Chipilín can be found in Latin American markets, fresh or dried. If using dried, rehydrate before adding.
- ✓For a quicker version, use pre-cooked beans or a pressure cooker.
- ✓Leftover soup can be used as a base for other dishes like baleadas.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add diced potatoes or carrots for extra vegetables.
- Serve with a dollop of Honduran crema or sour cream.
- Include a fried egg on top for added protein.