A hearty red bean soup with chunks of smoked beef ribs, green plantain, eggs, and fresh cheese, seasoned with cumin and cilantro.
Ingredients
500g dried red beans, soaked overnight
300g smoked beef ribs
1 green plantain, peeled and sliced
4 eggs
200g queso fresco, cubed
1 onion, diced
4 cloves garlic, minced
1 tsp ground cumin
1/2 cup fresh cilantro, chopped
2 tbsp vegetable oil
Salt and pepper
Corn tortillas for serving
Instructions
1Drain soaked beans and place in a large pot with smoked beef ribs and enough water to cover by three inches. Bring to a boil, then reduce heat and simmer until beans are tender, about one hour.
2Saute onion and garlic in oil until fragrant. Add to the bean pot along with cumin, salt, and pepper.
3Add sliced green plantain to the soup and cook until tender, about fifteen minutes.
4Crack eggs directly into the simmering soup, spacing them apart. Cover and cook until eggs are set, about five minutes.
5Ladle soup into bowls, ensuring each serving gets a piece of plantain, an egg, and some meat. Top with cubed queso fresco and fresh cilantro.
Did You Know?
In Honduras, this soup is considered so nourishing that it is traditionally given to new mothers and anyone recovering from illness.