Bean soup with chicharrones is a perfect and exquisite combination as a dish; the meat of the chicharrón gives the broth a special flavor and makes its seasoning more concentrated.
This recipe is very traditional in Honduras, and the best part is that it can be prepared easily, with most ingredients available at home or at your disposal.
Bean Soup with Chicharrones
Ingredients
1 pound of Beans
1 pound of Meat chicharrones
4 Cloves of garlic
1 pinch of Salt
2 Spice bags
1 Bunch of cilantro
2 Broth cubes
1 pound of Cassava (yucca)
1 Pataste
1 Black pepper bag
1 Medium white onion
1 Bell pepper
2 Green bananas
4 tablespoons of Olive oil
Preparation
Step 1 : In a pot over low heat, add the olive oil and sauté the chopped onion, bell pepper, garlic, and cilantro.
Step 2 : Then, add water and season with broth cubes, spices, black pepper, and salt, making sure to mix well.
Step 3 : Add the beans and cut the banana, pataste, and cassava into pieces, along with the previously washed chicharrones.
Step 4 : Let it cook for 25-30 minutes, gently stirring to prevent sticking.
Step 5 : After this time, check the flavor of the soup and the texture of the beans and chicharrones.
Step 6 : If necessary, adjust the seasoning or extend the cooking time.
Step 7 : Once ready, remove from heat, let it cool slightly, and enjoy it accompanied by rice, lemon, and a touch of chili if desired.
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