Charro Bean Soup

By á-24269

El Fogon's Bean Soup

Ingredients

• 16 Oz Peruano Beans (you can substitute with pinto or other white bean)
• 2 diced Serrano chilies
• 1 chicken bouillon cube
• 2 strips bacon
• 1 link or chorizo sausage cut into small cubes/crumbled
• 1 medium onion chopped
• 1 clove of garlic, minced
• 1 small red pepper, diced
• 1 Tbs Tomato paste
• 5 small tomatoes, diced

Preparation

Step 1

Soak the beans overnight (12 hours) in 6 cups of water. Drain and rinse the beans. Add the beans and 6 cups of water to a pot and simmer for approximately 3 hours or until tender. Add the bouillon cube to the pot.

Saute the chorizo sausage and bacon over medium heat. Cook until the bacon is crisp and the sausage is cooked through.

Add the onion to the pan, stirring occasionally, for 5 minutes

Add the garlic and serano chilies, and red pepper and cook for another 3 minutes

Add the diced tomato and tomato paste to the pan and continue to simmer for 10 minutes.

Add the mixture to the beans and simmer for approximately 20 minutes, stirring occasionally.

Add salt and pepper to taste.