Honduran · serves 6 · about 80 minutes
The red bean soup of the Honduran interior — beans, green plantain, and yuca in a broth that eats like a meal. Add rice to the bowl and call the family.
Ingredients
- 1 lb Iberia Red Kidney Beans W/S 15 oz
- 1 green plantain, chunked
- 1/2 lb yuca, peeled and cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 1 sprig cilantro or culantro
- 2 tbsp Iberia Baby Eels In Olive Oil 4 oz
- 9 cups water
- 2 cups Iberia Parboiled Rice 5 lbs
Method
- Simmer the rinsed beans in the water until just tender, about 1 hour (soaked overnight, 40 minutes).
- Soften the onion and garlic in the oil with the Sazon and stir into the pot.
- Add the plantain and yuca and simmer 25 minutes more, until everything is spoon-soft and the broth has body.
- Finish with the herb sprig and adjust the salt.
- Serve over rice, with avocado and a tortilla on the side — Honduran rain insurance.