Mayocoba Beans Soup Recipe

Name: Mayocoba Beans Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bay leaves; 1/4 lb pepper bacon (Diced); 2 teaspoons hot smoked paprika (Spanish); 4 cups red Spanish onions (Diced); 4 cups carrots (Diced); 4 cups celery (Diced); 2 cups yellow bell peppers (Diced); 3 serrano peppers (Minced); 3 tablespoons minced fresh garlic cloves; 2 teaspoons fine sea salt; 2 teaspoons black pepper; 3 tablespoons fresh thyme (Chopped); 3 tablespoons fresh sage (Chopped); 3 tablespoons oregano (Chopped); 3 tablespoons savory (Chopped); 1 cup cilantro (Chopped); 1 cup rioja wine (La Rioja Alta); 8 cups ham stock; 2 lbs ham shank (Smoked); 1 lb mexican style beans (mayocoba beans, Soaked 2- hours); 4 cups red potatoes (Chopped); 4 roma tomatoes (Chopped); 1 lb black forest ham (Diced)

Servings: persons

2 bay leaves
1/4 lb pepper bacon (Diced)
2 teaspoons hot smoked paprika (Spanish)
4 cups red Spanish onions (Diced)
4 cups carrots (Diced)
4 cups celery (Diced)
2 cups yellow bell peppers (Diced)
3 serrano peppers (Minced)
3 tablespoons minced fresh garlic cloves
2 teaspoons fine sea salt
2 teaspoons black pepper
3 tablespoons fresh thyme (Chopped)
3 tablespoons fresh sage (Chopped)
3 tablespoons oregano (Chopped)
3 tablespoons savory (Chopped)
1 cup cilantro (Chopped)
1 cup rioja wine (La Rioja Alta)
8 cups ham stock
2 lbs ham shank (Smoked)
1 lb mexican style beans (mayocoba beans, Soaked 2- hours)
4 cups red potatoes (Chopped)
4 roma tomatoes (Chopped)
1 lb black forest ham (Diced)

1
In a Dutch oven add bay leaves and pepper bacon. Cook over medium heat until bacon bits are crisp. Reserve bacon grease.
2
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.
3
Add La Rioja Alta wine and reduce by half.
4
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.
5
Remove soup from heat. Discard bay leaves and ham shanks. Remove any ham from shanks and add to soup.
6
Season soup with fresh cracked black pepper and fine sea salt to taste. Serve soup in warm bowls.
7
Garnish soup with Fresh Chopped Cilantro and fine diced Red Spanish Onions.

1312

kcal

Calories

Fat

167

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 23 ingredients. The key ingredients include: 2 bay leaves, 1/4 lb pepper bacon (Diced), 2 teaspoons hot smoked paprika (Spanish), 4 cups red Spanish onions (Diced), and more.

Yes, Mayocoba Beans Soup falls under the Soups & Stews 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.

Mayocoba Beans Soup

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