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Sopa de Frijoles Negros / Black Bean Soup, 2000

August 20, 2010
La Cocina Familiar en el Estado de Chiapas

Consejo Nacional para la Cultura y las Artes (Mexico) Editorial Océano de México. La Cocina Familiar en el Estado de Chiapas. México : CONACULTA : Océano, 2000, pp. 27.

Chiapas is the southernmost state in Mexico. Much of the cultural heritage of Chiapas is influenced by the Mayans who once inhabited the region. Chiapas is well-known for its delicious cuisine and flavorful coffee.

This tasty soup is easy to prepare with simple ingredients that are readily available at the neighborhood grocery store.


Original Recipe/Receta Original:

Sopa de Frijoles Negros Pp. 27

2 tazas de caldo de frijoles
2 tazas de frijoles negros cocidos
3 tiras de tocino frito y desmenuzado
3 tortillas rebanadas en tiritas doradas
2 cucharadas de aceite o manteca
1 jitomate asado, molido y colado
1 ramita de epazote
½ cebolla mediana

  1. Freír  el tocino hasta que esté  bien dorado; sacar y desmenuzar.  En la grasa que queda, freír la cebolla.
  2. Los frijoles se muelen en la licuadora y se cuelan; enseguida se fríen en la misma grasa.
  3. Freír por separado el jitomate molido y colado y agregar los frijoles con caldo, el tocino y un poco de agua (debe quedar como sopa cremosa); añadir epazote, sal y pimienta; dejar al fuego durante diez minutos.  Servir colado con tiritas doradas de tortilla.

Rinde 8 raciones.

Receta de Bernardina Elías de Valdés


Translated Recipe/Receta Traducida:

Black Bean Soup Pp. 27

2 cups bean broth
2 cups cooked black beans
3 strips bacon, fried and crumbled
3 golden tortillas sliced into strips
2 tablespoons oil or lard
1 tomato, roasted, ground and strained
1 sprig epazote
½ medium onion

  1. Fry the bacon until crisp; drain, dry and crumble.  Saute the onion (finely chopped) in a little of the bacon drippings.
  2. Lightly process the beans in a blender, (or mash them up by hand), and saute in some of the bacon drippings.
  3. Saute the tomato separately, add the beans, broth, the bacon and a little water, add the epazote, salt and pepper, and cook for ten minutes.

Yields 8 servings. Recipe from Bernardina Elías de Valdés


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