Frijoles Verdes con Torticas de Choclo (Bean Soup with Corn Fritters)

by Erica Dinho on March 26, 2011

Bean Soup with Corn Fritters

A couple of weeks ago I made one of my favorite Colombian soups from the Antioquia department of the country. A rich canary bean and pork soup topped with fried corn fritters. I like to serve it with white rice and avocado on the side.

If you’ve been visiting my site for a while, you know that Colombians love homemade soups. And, if you love fresh ingredients like me, canned soups are just not for you. Let me tell you, hearty soups are simple to make at home from scratch.

I think you’ll love this soup, even on a sunny spring day!

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Ingredients

(6-8 Servings)

    Soup

  • 1 pound canary beans soaked overnigh
  • t
2 pounds pork meat or ribs, cut into pieces

  • 12 cups water
  • 
2 cups diced carrots
  • 
½ tablespoon ground cumin
  • 1 1/2 cups hogao

  • ½ tablespoon sazon goya with azafran
  • 
1 large potato, peeled and diced
  • 
1 beef bouillon tablet
  • 
Salt and pepper

  • ½ cup chopped cilantro
  • Fritters

  • 1 1/2 cup fresh corn kernels
  • 1/4 cup corn meal
  • 1 tablespoon melted butter
  • 1/2 cup of milk
  • 1beaten egg
  • 1 tablespoon sugar
  • 1/4 teaspoon baking powder
  • Salt and pepper
  • Oil for frying

Directions

  1. Pick through the beans and discard any debris.
  2. In a large pot over medium heat, add the beans, water, hogao, beef bouillon, carrots and pork ribs. Slightly cover and simmer for 1 ½ hour.
  3. Add the ground cumin, sazon Goya, cilantro and potatoes. Simmer for 30 to 40 minutes more or until the beans are tender.
  4. Season with salt and pepper.
  5. To make the fritters:
  6. Heat oil to 325 degrees F. Place the corn in a food processor and process for about 2 minutes.
  7. In a medium bowl, combine corn meal, baking powder, sugar, corn, butter, milk, egg, salt and pepper. Stirring well.
  8. Pour oil to a depth of 2 inches in a skillet. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels. Set aside.
  9. To serve: Ladle the soup in a bowl. Arrange the fritters in the center of the soup. Garnish with fresh cilantro.
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{ 10 comments… read them below or add one }

1 Simply Life March 26, 2011 at 10:26 AM

oh what a fun idea for soup!

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2 J3nn (Jenn's Menu and Lifestyle Blog) March 26, 2011 at 10:34 AM

That sounds so good! I’ve never had a corn fritter, but it looks delicious. Great combination; beans are one of my favorite things to have in soup. :)

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3 Danielle March 26, 2011 at 2:48 PM

I love anything “fritter”. Things look so tasty!

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4 Velva March 26, 2011 at 5:44 PM

Can you say comfort in a bowl? Beautiful.

Velva

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5 Christine @ Fresh Local and Best March 26, 2011 at 9:53 PM

I love the contrast of crispy fritters in soup. This looks quite comforting!

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6 Chris March 26, 2011 at 10:20 PM

Fried corn fritters in anything rocks!

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7 Anna March 27, 2011 at 9:30 AM

Oh yes, I’m sure I would love that, a soup with ribs and corn fritters. That must be delicious,
I love fritters.

Reply

8 norma March 27, 2011 at 9:41 AM

I especially like the corn fritter. I am a fritter type of gal…

You always make such lovely soups.

Reply

9 Caroll Buitrago-Long March 30, 2011 at 7:20 PM

Erica, esa sopa se ve deli, deli y mas con las arepuelas de choclo..
Felicidades por tu bebe y Dios te bendiga con todo lo que acarrea esa bendicion….Aun no lo soy , pero ya sabes para cuando me toque a mi…jajaja.

Caroll Buitrago-Long

Reply

10 Stevie April 5, 2011 at 7:45 PM

This looks really good and I have the feeling it would be quite easy to make an interesting vegetarian version. Thanks for the idea! I’m going to try to make it once my kitchen is pulled back together.

Reply

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