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Mexican fire bean soup

updated

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Ingredients for 4 servings:

  • 500 g roast pork, cut into small cubes (neck or ham roast)
  • 200 g onion(s), finely diced
  • 200 g bell pepper(s), red and green, diced
  • some oil for frying
  • 2 liters of meat broth
  • 2 cans of kidney beans, rinsed with water and drained
  • 140 g tomato paste
  • 1 bottle of chili sauce
  • 2 cups of cream
  • salt and pepper
  • Paprika powder
  • Tabasco
  • sour cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Brown the diced pork in oil. Add the finely chopped onions and bell peppers and simmer briefly. Deglaze with the meat broth and simmer until the meat is tender. Add the beans, tomato paste, chili sauce, cream, and seasonings and simmer for another 10 minutes. If you like it spicy, add a little more Tabasco. Ladle the soup into cups and top with a teaspoon of sour cream for a nice swirl.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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