Sopa de Frijol Negro con Plátano Maduro
A hearty and comforting black bean soup from Honduras, enriched with the sweetness of ripe plantains and savory pork. This dish offers a delightful contrast of flavors and textures, showcasing a staple ingredient in Honduran cuisine.
🧂 Ingredients
- 1 lb Dried black beans
- 1 lb Pork ribs or pork shoulder(cut into 2-inch pieces)
- 8 cups Water
- 1 medium Onion(chopped)
- 4 cloves Garlic cloves(minced)
- 1 medium Bell pepper(chopped)
- 1/2 cup Cilantro(chopped)
- to taste Salt
- to taste Black pepper
- 2 large Ripe plantains(peeled and sliced into 1-inch rounds)
- 2 tbsp Vegetable oil(for frying plantains)
👨🍳 Instructions
- 1
Rinse the black beans and soak them in water overnight, or use a quick soak method by boiling beans for 1 minute, then letting them sit in hot water for 1 hour. Drain and rinse.
💡 Tip: Soaking helps beans cook more evenly and reduces cooking time. - 2
In a large pot or Dutch oven, combine the drained beans, pork, and 8 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until the pork is tender.
- 3
Add the chopped onion, minced garlic, and chopped bell pepper to the pot. Continue to simmer for another 30 minutes, or until the beans are very tender and starting to break down.
- 4
While the soup simmers, fry the plantain slices in vegetable oil over medium heat until golden brown on both sides. Drain on paper towels.
- 5
Stir in the chopped cilantro. Season the soup with salt and black pepper to taste. If the soup is too thick, add a little more water.
💡 Tip: Adjust seasoning gradually to achieve the desired flavor. - 6
Ladle the soup into bowls and top with the fried plantain slices before serving.
💡 Tip: Serve hot with a side of white rice or tortillas.
💡 Pro Tips
- ✓For a creamier soup, you can mash some of the beans against the side of the pot.
- ✓If you don't have pork ribs, pork shoulder or even a ham hock can be used.
- ✓Ensure the plantains are ripe (yellow with black spots) for maximum sweetness.
🔄 Variations
- Add a pinch of cumin for an extra layer of flavor.
- For a spicier kick, add a chopped jalapeño or a dash of hot sauce.
- Garnish with a dollop of sour cream or crema Hondureña.