Mayocoba Beans are also known as "Mexican Yellow Beans" and have a mild creamy texture. The soup is made with Ham Stock, Black Forest Ham and Fresh Serrano Peppers to infuse a spicy flavor.
Provided by Potagekempcc
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- In a Dutch oven add bay leaves and pepper bacon. Cook over medium heat until bacon bits are crisp. Reserve bacon grease.
- Add 1-teaspoon Spanish Paprika, onions, carrots, celery and peppers. Season with 1-teaspoon salt 1-teaspoon pepper. Saute vegetables until tender 3-4 minutes. Add garlic, fresh herbs and saute 1-2 minutes. Add remaining Spanish Paprika and stir vegetables to combine.
- Add La Rioja Alta wine and reduce by half.
- Add ham stock, ham shanks, Mayocoba beans, red potatoes and 1/2 cup cilantro. Bring to a full boil and reduce to s simmer for 1 1/2-hours or until beans are cooked. 30-minutes before beans are cooked add diced Black Forest Ham.
- Remove soup from heat. Discard bay leaves and ham shanks. Remove any ham from shanks and add to soup.
- Season soup with fresh cracked black pepper and fine sea salt to taste. Serve soup in warm bowls.
- Garnish soup with Fresh Chopped Cilantro and fine diced Red Spanish Onions.
Nutrition Facts : Calories 767.5, Fat 47.9, SaturatedFat 16.4, Cholesterol 158.8, Sodium 2140, Carbohydrate 39.1, Fiber 9.6, Sugar 8, Protein 45.5
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