Mayocoba Beans Soup

READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a Dutch oven add bay leaves and pepper bacon. Cook over medium heat until bacon bits are crisp. Reserve bacon grease.
  • Add 1-teaspoon Spanish Paprika, onions, carrots, celery and peppers. Season with 1-teaspoon salt 1-teaspoon pepper. Saute vegetables until tender 3-4 minutes. Add garlic, fresh herbs and saute 1-2 minutes. Add remaining Spanish Paprika and stir vegetables to combine.
  • Add La Rioja Alta wine and reduce by half.
  • Add ham stock, ham shanks, Mayocoba beans, red potatoes and 1/2 cup cilantro. Bring to a full boil and reduce to s simmer for 1 1/2-hours or until beans are cooked. 30-minutes before beans are cooked add diced Black Forest Ham.
  • Remove soup from heat. Discard bay leaves and ham shanks. Remove any ham from shanks and add to soup.
  • Season soup with fresh cracked black pepper and fine sea salt to taste. Serve soup in warm bowls.
  • Garnish soup with Fresh Chopped Cilantro and fine diced Red Spanish Onions.
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