Cold Bean Noodle Soup Recipe

Name: Cold Bean Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tomato cut in large cubes; 1/4 onion minced; 1 garlic clove minced; 1 tablespoon olive oil; 2/3 cup pinto beans; 5 cups stock bean; 115 grams noodles; 2 epazote leaves; salt as needed; cotija cheese Ground, as desired

Servings: persons

1 tomato cut in large cubes
1/4 onion minced
1 garlic clove minced
1 tablespoon olive oil
2/3 cup pinto beans
5 cups stock bean
115 grams noodles
2 epazote leaves
salt as needed
cotija cheese Ground, as desired

1
Mix the tomato, onions, and garlic using a blender.
2
Grease a frying pan with cooking spray and cook the blended tomato sauce on high for 4 minutes. Save for later.
3
Ground the beans, and mix them with 2 cups bean stock in a small bowl.
4
Heat a large cooking pot with the olive oil on high and cook the noodles until they are golden brown.
5
Add the tomato sauce to the cooking pot and stir occasionally until the liquid has evaporated.
6
Add the ground beans, 2 cups bean stock, epazote leaves, and salt to the cooking pot and let it cook for 8 minutes.
7
Serve with sprinkled cotija cheese on top.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tomato cut in large cubes, 1/4 onion minced, 1 garlic clove minced, 1 tablespoon olive oil, and more.

Yes, Cold Bean Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Bean Noodle Soup

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