In Mexico, soups and stews are enjoyed any time of day or night, including breakfast. Warmand pleasantly spicy, this authentic fare is a delicious way to enjoy a real taste of Mexican Cuisine.
Peruano beans used in this recipe are small round light yellow beans and will add life to any of your white bean recipes! Originating in Mexico, the bean is sweet tasting and has a creamy texture!
Tomatillos are smaller than regular tomatoes and have a papery husk. Similar in taste to tomatoes, they add a sharp, sour-like flavor to recipes
Ingredients for Mexican Bean Soup
- 1 onion, chopped finely
- 2 cups Peruano beans (soaked overnight, rinsed and drained) 1 bay leaf
- 1 fresh Serrano chili (or more if you like it hot) 5 green tomatoes (tomatillos)
- 1 zucchini, finely diced
- 1 medium carrot, finely diced 1 tsp dried oregano
- 1 tsp cumin
- A few fresh thyme leaves Chicken broth
- A handful of vermicelli or other fine short pasta Lime juice for extra flavoring (optional) Cilantro
Directions for Mexican Bean Soup
Makes 6 servings. Health Note:
- Pick over the beans, checking for stones and debris, rinse.
- Add beans, bay leaf, onion and chicken broth to VitaClayTM pot.
- Be sure the beans stay covered by stock at all times, add more if needed.
- Set on Slow Cooking - stew for 2-3 hours, until beans are tender.
- Meanwhile, in a blender or food processor mix the green tomatoes with the Serrano chilies and a little cilantro until well blended.
- When beans are almost tender, add the tomato mix to the beans and add other vegetables, cumin, oregano, thyme and more chicken broth if needed.
- Set slow cooking - stew for about 20-30 minute to a boil. Until all flavors are blended in and beans and vegetables are tender.
- Towards the end of cooking, add a handful of vermicelli and let cook until tender but still al dente (about 5 minutes).
- Check for seasonings and serve soup hot, with chopped fresh cilantro. Add some lime juice for flavor if desired and enjoy with corn tortillas.
Beans provide a major source of soluble fiber, which, when passing through the digestive tract grabs and traps bile that contains cholesterol, removing it from the body before its absorbed.
Eating a cup of cooked beans a day can lower your total cholesterol by up to 10% in 6 weeks.
Though that may not seem like much, it actually decreases your risk of heart disease by 20%. Also because of the high fiber in beans, they can curb your appetite for fattier more dangerous foods.