Sopa de Frijoles Canarios con Chorizo (Canary Bean Soup with Chorizo)
Ingredients
- 1 pound canary beans soaked overnight
- 1 tablespoon oil
- 2 pounds chorizo cut into pieces
- 6 cups water
- 6 cups beef broth
- 2 cups diced carrots
- ½ tablespoon ground cumin
- 2 garlic cloves minced
- 1 cup onion chopped
- ½ cup red bell pepper chopped
- ½ cup green pepper chopped
- 2 scallions chopped
- 1 large potato peeled and diced
- Salt and pepper
- ½ cup chopped cilantro
Instructions
- Pick through the beans and discard any debris. In a food processor, add garlic, onion, red bell pepper, green pepper and scallion.
- Cook the chorizo in the oil in a large pot over medium heat, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate lined with paper towels.
- In a large pot over medium heat, add the beans, water, broth and processed vegetables and carrots. Slightly cover and simmer for 1 ½ hours.
- Add the chorizo,ground cumin, cilantro and potatoes. Simmer for 30 to 40 minutes more or until the beans are tender.
- Season with salt and pepper. Serve with white rice and avocado on the side.
Beans are a big part of Colombian and Latin American cuisine. Growing up in my house we ate beans at least three times per week, for breakfast, lunch or dinner. Some of the beans we'd have were pinto beans, red beans, white beans, cranberry beans, and one of my favorites, canary beans. I love cooking and eating canary beans because they hold their shape beautifully when cooked and are creamy and tender.
This comforting Sopa de Frijoles Canarios con Chorizo or Canary Bean Soup with Chorizo is one of my favorite ways of eating these beans, and if I could, I would have it for dinner every night! This is not a quick weeknight meal, by any means, but it is most certainly a wonderful weekend meal served with white rice and avocado on the side. I make several variations of this soup, depending on my cravings. Each time I make it, I enjoy experimenting with flavors and aromas of different meats, vegetables and herbs.
It also makes fantastic leftovers, so if you're making Sunday dinner for your family or friends, it's worth making a large pot so that you can enjoy the wonderful leftovers all week long. Another great way to use up the leftovers is to drain the soup and serve the beans over rice with a fried egg on top.
Hope you enjoy this soothing soup as much as I do! Buen provecho!
Norma-Platanos, Mangoes & Me!
Hiw I would love a bowl right now for my horrible cold...looks delicious...
Wishing you a very Happy and Prosperous New Year querida Erica a ti y tu familia....
Mayito Castillo
Uumm!! Que frijoles tan provocativos, se me hace agua la boca. Gracias por compartir la receta. Lindas fotos.
Evelyne@cheapethniceatz
I totally remember making this soup once with an egg on top, just a fantastic soup and yours looks even more flavorful. Happy New Year to you and your family!
Angie@Angie's Recipes
A very delicious and comforting soup...perfect for the cold rainy days!
Happy New Year to you and yours!
Angie
isabel
Hola. La felicito. Son muy Buenas recetas. Podria poner la receta de la Sopa de Arroz con carne molida o con alitas de pollo? Es muy deliciosa. Saludos.
Jeannie Tay
Mmm...comforting food indeed, sounds so homey and delicious! Happy new year to you!
DebbyO
Are you cooking the beans in the 6C water and then adding the 6C beef broth when you put the potatoes in? Recipe doesn't say when to add the beef broth...can't wait to make this!
Erica Dinho
I fixed the post.
3. In a large pot over medium heat, add the beans, water, broth and processed vegetables and carrots. Slightly cover and simmer for 1 1/2 hours.
Add the chorizo,ground cumin, cilantro and potatoes. Simmer for 30 to 40 minutes more or until the beans are tender.
Anonymous
When do we add broth?
Erica Dinho
3. In a large pot over medium heat, add the beans, water, broth and processed vegetables and carrots. Slightly cover and simmer for 1 1/2 hours.