Make a hearty and tasty soup out of the nutrient dense broth left after cooking beans. Frugal and versatile, this recipe easily adjusts to suit what you have on hand.
Mi suegra (my mother in law), born and raised in Honduras, taught me lots about cooking. Her cooking was magical. She made beans in a large pot, seasoning with lots of salt, onion, garlic, and cilantro, and she always made soup from the cooking liquid.
- Broth from cooking beans (black or pinto)
- Green onion
- Sweet peppers
- Lime/lemon juice
- Hot/sriracha sauce
- Ground cumin
- For serving: cooked rice, tortilla strips, avocado.
Remove most of the beans from the broth and add the chopped vegetables and seasonings. Simmer for a while. Raise heat to boiling and drop whole eggs into the broth, boiling until the eggs are set.
Serve with rice or tortilla strips and chopped avocado. I also like to reserve some of the veggies to throw on top as a colorful garnish. Sometimes I make this in the crockpot and either omit the eggs or use boiled eggs.
I miss mi suegra’s beans and rice!