Bowl of Pork & Beans Soup
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Pork & Beans Soup
Peru
  -   Sopa de Frijoles
Serves
Effort:
Sched:
DoAhead:  
6 soup  
***
2 hrs  
Yes
Soups of this sort are often prepared around Christmas time in Peru, but it makes a hearty and substantial main dish soup for any time of year. For more details and making ahead, see Comments.




1
1
1
7
6
2
1
4
2
6
1
1/2
1/2
-----
2
1/2
c
t
#
oz
oz
cl
#
oz
T
c
t
T
t
---
T
c
Peruvian Beans (1)  
Salt
Pork, lean
Tomatoes
Onion, red
Garlic
Potatoes (2)
Pasta (3)
Olive Oil
Water
Oregano, dry
Salt
Pepper
-- Garnish
Cilantro
Parmesan Cheese
Do Ahead   -   (8 hrs - 4 minutes work)
  1. Place BEANS in a jar with 1 t Salt and Water to cover deeply. Soak for 8 hours or overnight. Drain and rinse.
Prep   -   (35 min)
  1. Cut PORK into bites size pieces.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into 1/2 inch dice.
  3. Chop the ONION small. Crush GARLIC and chop small. Mix.
  4. Peel POTATOES and cut into 3/4 inch dice. Hold in cold water until needed.
  5. Chop CILANTRO and grate PARMESAN for Garnish.
Run   -   (1-1/4 hrs)
  1. In a heavy bottomed saucepan holding at least 3 quarts, heat Olive Oil and fry Pork, tumbling often until it is lightly browned all over.
  2. Stir in Onion mix. continue to fry, stirring, until the Onions are translucent.
  3. Stir in Tomatoes and Oregano. Fry stirring for about 3 minutes.
  4. Add 6 cups Water and bring to a boil. Stir in the Beans and simmer for about 40 minutes until Beans are almost tender.
  5. Stir in Potatoes and simmer 5 minutes. Stir in Pasta and season with Salt and Pepper Simmer until Potatoes and are tender and Pasta is done "al dente", about another 10 minutes.
  6. Serve hot, Garnished with Cilantro and Parmesan.
NOTES:
  1. Peruvian Beans:   [Canary Beans, Peruano Beans, Canaria Beans, Mayocoba Beans, Azufrado Beans] These yellow-green beans are becoming very popular and are easily available in plastic bags or from bulk bins here in Southern California. For details see our Beans, Peas & Lentils page.
  2. Potatoes:   White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush with long cooking. For details see our Potatoes page.
  3. Pasta:   Penne is often used, but the example photo was done with Pinnetta, a smaller version. Either will work fine, or any other small to medium size short pasta. For details see our Italian Short Pasta Shapes page.
  4. Comments:   If you are making this soup ahead, and intend to reheat it, cook the pasta separately so it can be added a couple minutes before serving. Prepare just as much garnish as you need for the reheating. This will keep the soup much fresher. This recipe can also be made with sausages, and personally, I'd toss in just a touch of chilis.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste, lrg=large
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