This bean soup with smoked ribs is a delicious and powerful combination of flavors, emblematic of Honduran tradition. A preparation that stands out for its creamy texture and rich ingredients.
In a pressure cooker, cook the beans with onion, garlic, and cilantro. The ribs are browned separately, while bananas, plantains, and cassava are sliced.
The blended beans are added to the broth and cooked with the ribs and vegetables until tender.
Bean Soup with Smoked Ribs
Ingredients
1 pound of Beans
1 Onion
3 Garlic cloves
1 Cilantro bunch
1 pinch of Salt
Water
Vegetable oil
½ pound of Smoked ribs
3 Green plantains
2 Plantains
½ pound of Cassava
Parsley
Preparation
Step 1 : In a pressure cooker, place the cleaned beans, red onion, garlic, and 3 thick cilantro leaves.
Step 2 : Add enough water and salt to taste to cover them and cook for approximately 35 minutes.
Step 3 : In a skillet with a little oil, brown the seasoned ribs with salt to taste and sear. Then, set aside.
Step 4 : Cut the green plantains, regular plantains, and cassava into pieces and set aside.
Step 5 : Once the beans are cooked, strain and reserve the water in a medium-sized pot.
Step 6 : Blend 1 or 2 cups of beans with some of the broth and add to the medium pot to improve the texture of the soup.
Step 7 : Add the ribs and vegetables to the pot with the prepared broth and cook until the cassava is tender, about 20 to 25 minutes, adjusting seasoning as needed.
Step 8 : Finally, serve in a soup plate with some chopped parsley.
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