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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Mayocoba Beans Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions