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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Easy Peruano Bean Soup
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
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.
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