Best Sopa Del FrÍjol EspaÑola Recipes

Black Bean Soup (Sopa de Frijoles) image

Provided by Food Network

Time 1h45m

Yield 24 servings

Number Of Ingredients 16

2 pounds black turtle beans
1 1/2 ounces olive oil
8 ounces onion small diced
4 garlic cloves chopped
2 ounces jalapeno or other fresh green chile, chopped
4 tablespoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 bay leaf
5 quarts white stock, vegetable stock, or water
1 pounds drained canned tomatoes chopped
Salt
Hot pepper sauce
8 ounces avocado, medium diced, for garnish
8 ounces Spanish dry chorizo medium diced, for garnish
8 ounces tomatoes, medium diced for, garnish

Steps:

Soak the beans overnight in cold water. Heat the olive oil in a heavy soup pot over moderate heat. Add the onions, garlic, and jalapeno. Cook over low heat until almost tender, then stir in the paprika, cumin, coriander, and bay leaf.
Add the stock or water. Drain the soaked beans and add them to the pot. Cover and simmer until the beans are just tender. Add the tomatoes. Continue to simmer until the beans are completely tender and the flavors are well blended, about 20 to 30 minutes. Add salt and hot pepper sauce, to taste. Carefully mix together the diced avocado, chorizo and tomato. Garnish each portion of the soup with a spoonful of this mixture.

Frijol Sopa (Mexican Bean Soup) image

Provided by JackieOhNo!

Categories Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 (13 3/4 ounce) cans beef broth
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 large garlic clove, minced
1 (16 ounce) can refried beans
4 slices bacon, cooked, drained, and crumbled
1 (16 ounce) can chopped tomatoes
1/4 teaspoon hot pepper sauce
shredded cheddar cheese, for garnish
tortilla chips, for garnish

Steps:

In saucepan, combine all ingredients except for garnishes. Bring to boil, stirring. Reduce heat. Simmer, covered, 20 minutes.
Garnish with shredded Cheddar cheese and tortilla chips.

Nutrition Facts : Calories 281.4, Fat 13.9, SaturatedFat 4, Cholesterol 26.4, Sodium 2063.3, Carbohydrate 25.8, Fiber 8.2, Sugar 4.8, Protein 15.4

Sopa De Frijol - Pinto Bean Soup image

Provided by Molly53

Categories Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Steps:

Cover beans with water and soak overnight; drain and discard water.
Place beans in a pot and add two cups water.
Cook until tender and mash.
Brown salt pork and add to bean pulp.
Brown onion in pork fat; add to soup.
Thin soup with water to desired consistency, season with salt and pepper, and serve very hot.
Variation** Brown sliced onions, arrange on toast, pour the soup over the top and sprinkle with grated cheddar cheese.

SOPA DEL FRÍJOL ESPAÑOLA image

Number Of Ingredients 13

4 slices smoked bacon, chopped
1 onion, chopped
1 green pepper, cut in chunks
6 ounces cooked ham, cut in chunks
1 1/2 cup chicken broth
4 cloves garlic, mashed
1 bay leaf
1 tablespoon ground cumin
Salt to taste
Pinch of Bijol powder
2 cans (16 oz.) garbanzo beans, drained
4 Spanish-style chorizos sliced thick
2 large potatoes, peeled and cubed

Steps:

Sauté bacon together with onion and green pepper. Sauté briefly, add garlic and cook for one additional minute. Blot up excess grease with a paper towel. Place onion/green pepper/garlic mixture in a large pot with cooked ham, bay leaf, cumin, salt Bijol powder and chicken broth. Bring to boil. Cover, reduce heat and cook for 30 minutes. Add beans to pot and continue cooking, covered, until garbanzos are tender - approximately 1 to 1 1/2 hours. Stir occasionally and add chicken broth as needed. Remove bay leaf. Add potatoes and chorizos and cover. Cook until potatoes are done, 30 to 40 minutes.