I had a great time with my sister the past couple of weeks. She left yesterday and now I am getting back to my normal routine. She is a great sister and friend to me. I will miss her and look forward to seeing her again soon.
My mother always made a bean soup in Colombia called Green Bean Soup. The type of beans she used however, are not the type of green beans available in the USA. I tried to find the beans here for the longest time but I couldn’t find them anywhere.
While grocery shopping with my sister, I noticed some canary beans. I showed them to her and she thought that they looked pretty similar to the ones our mom would use in her Green Bean Soup, just not green 🙂 So, I bought some and made the soup. Since I haven’t had Colombian green beans in a while and therefore may not recall the flavor, I wanted my sister to try the soup, as she recently lived in Colombia. I was so happy when I heard her say, “Yes, they are the same”. Well, actually she said “Si, son los mismos”. Anyway, I made the soup the same way my mom used to make it and it was fantastic!
1 pound canary beans soaked overnight
2 pounds pork ribs, cut into pieces
14 cups water
2 cups grated carrots
½ tablespoon ground cumin
1 garlic clove
¼ cup onion, chopped
¼ cup red bell pepper, chopped
¼ cup green pepper, chopped
1 scallion, chopped
½ tablespoon sazon Goya with azafran
1 large potato, peeled and diced
1 chicken bouillon tablet
Salt and pepper
½ cup chopped cilantro
- Pick through the beans and discard any debris. In a food processor, add garlic, onion, red bell pepper, green pepper and scallion.
- In a large pot over medium heat, add the beans, water, processed vegetables, chicken bouillon, carrots and pork ribs. Slightly cover and simmer for 1 ½ hour.
- Add the ground cumin, sazon Goya, 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 hogao on the side.