Sopa De Frijol Recipe

Name: Sopa De Frijol
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large poblano chiles; 1 cup dried pinto bean, rinsed and picked over (or mayocoba beans); 2 jalapeno chilies, stemmed and cut lengthwise into strips; 2 12 lbs stewing beef, cut into 3/4-inch cubes (or very lean chuck); 4 slices bacon; 1 large white onion, diced; 4 large garlic cloves, minced; 1 tablespoon kosher salt; 1 tablespoon whole cumin seed; 1 tablespoon dried Mexican oregano (or dried epazote); 1 (7 ounce) can chipotle chiles in adobo, with liquid, finely chopped; 1 (14 ounce) can diced tomatoes with juice; 4 cups beef broth; 2 cups water; warm corn tortillas or flour tortilla

Servings: persons

2 large poblano chiles
1 cup dried pinto bean, rinsed and picked over (or mayocoba beans)
2 jalapeno chilies, stemmed and cut lengthwise into strips
2 12 lbs stewing beef, cut into 3/4-inch cubes (or very lean chuck)
4 slices bacon
1 large white onion, diced
4 large garlic cloves, minced
1 tablespoon kosher salt
1 tablespoon whole cumin seed
1 tablespoon dried Mexican oregano (or dried epazote)
1 (7 ounce) can chipotle chiles in adobo, with liquid, finely chopped
1 (14 ounce) can diced tomatoes with juice
4 cups beef broth
2 cups water
warm corn tortillas or flour tortilla

1
Char the poblanos over a gas flame or under a broiler until they are blistered on all sides.
2
Let cool slightly, then peel, seed, and cut into 1-inch pieces.
3
Place the beans in the bottom of a 5-quart slow cooker.
4
Top with the poblanos, jalapenos, beef, bacon , onion, garlic, salt, cumin, and oregano.
5
Add the chipotles, tomatoes, broth, and water to the cooler.
6
Cover and cook on LOW for 8 hours.
7
Turn the cooker to warm setting and uncover.
8
Let the soup settle for 15 minutes, then using a large spoon, skim off as much fat as possible.
9
Remove the bacon, cut it into small pieces, and return to the soup.
10
Thin the soup, if desired, with a little more broth or water.
11
Taste and adjust the seasoning.
12
Serve hot with warm tortillas on the side.

489

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 15 ingredients. The key ingredients include: 2 large poblano chiles, 1 cup dried pinto bean, rinsed and picked over (or mayocoba beans), 2 jalapeno chilies, stemmed and cut lengthwise into strips, 2 12 lbs stewing beef, cut into 3/4-inch cubes (or very lean chuck), and more.

Yes, Sopa De Frijol 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.

Sopa De Frijol

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