Beans are a widely used legume throughout North, Central and South America. In addition, these can be black, white or red and made in many different ways. But this time we shared his recipe for bean soup with pork rinds, chorizo and meat, or as he calls them, “diphasic beans” (for having 3 different types of meat), from the app so that we can all prepare them easily.
Ingredients to make Bean Soup with Chicharrón:
- 2 pounds of beans
- 5 pounds of meat
- 1/2 pound of pork rinds
- 2 sausages
- 1 lb. of rice
- 1 onion
- 1 paprika
- 1 celery stick
- Fresh parsley
- 2 green bananas or plantains
- 1 pumpkin
- 1 pinch of RI Costilla (concentrated rib broth)
- 1 pinch of ground pepper
- 1 pinch of salt
- 4 cloves of garlic
- 1 splash of olive oil
- 1 glass of water
How to make Bean Soup with Chicharron:
1.We fry the meat and pork rinds and season with very little salt. We take the chicharron apart, after 5 minutes to fry it.
2.In the blender add the parsley, onion, paprika, garlic cloves, celery sticks, olive oil and a glass of water. We introduce that mixture into the meat and let it sweat for 10 more minutes.
3.We grate the au Yama and the banana or banana, and introduce them with the beans.
4.We fry the chorizos with the pork rinds and add them to the beans at the end when they are about to be cooked.
5.Cook the bean soup with chicharron, chorizo and meat adding water and RI Costilla to taste. The cooking time depends on what container the legumes are made in, if it is in a pressure cooker or in a normal one, and the beans that are used, if they are fresh or not, because there are beans that need to remain in water all night. They are usually the stuffed ones.
6.We introduce the oil that came out of frying the pork rinds into the rice and fry it well. Personally, I let the rice fry very well so that it is golden, and after it is fried I add a little of the mixture that we made in the blender.
7.And the bean broth with pork rinds is ready. Accompany with the rice.
