Tuesday, October 8, 2013

Sopa de Tres Frijoles (Three Bean Soup)

Fall is here! And what better way to kick off a long term hiatus than with a hearty soup recipe. I haven't posted in awhile but this is truly too good not to share. I first tasted this soup when my coworker brought some over to work to share with everyone. It was her DJ roommate's famous three bean soup recipe and she very nice to have packaged a portion for everyone to take home. Impeccable timing because unfortunately for me, that was the same day that I caught the flu. This soup was the perfect remedy for feeling sick and super awesome to have after a long day at work. Who knew DJ's could cook right? (Check him out here!) I'm sure what I have here isn't the exact recipe but the outcome is nevertheless delicious. This version is a bit thicker and meatier than the original so I hope you enjoy. Warm yourself up with some sopa de tres frijoles (three bean soup) as the weather continues to cool down. ¡OlĂ©!

P.S. Many thanks to Helen and Richard for sharing their soup with me!

Sopa de Tres Frijoles
1 cup pinto beans
1 cup black beans
1 cup lentils
1 can chicken broth
1 large brown onion, diced
3 cloves garlic, chopped
2 chicken breasts
3 tablespoon olive oil
1 1/2 teaspoon oregano
1 1/2 teaspoon cumin
1 small can roasted green chili pepper, mild
8-10 cups of water
salt and pepper to taste
green onion, chopped
cilantro, chopped

1. Sort the beans by removing twigs, rocks, and such. Rinse and soak beans for half an hour. (No need to soak the lentils they cook fairly quickly, but I would advise rinsing them. )
2. Rinse the chicken breasts and pat dry with a paper towel. Season one side with salt, pepper, cumin, and oregano.
3. In a large pot, heat up 2 tablespoons of olive oil over medium heat and place the chicken breasts seasoned side down. Allow the chicken to sear and caramelize. Season the other side and flip the chicken breasts. When both sides are nice and browned, remove the chicken breasts from the pot. (They do not have to be cooked through.)
4. In the same pot, add another tablespoon of olive oil and saute the garlic. When the garlic becomes fragrant, add the diced onion. Add the chicken breasts back into the pot when the onions become a little browned.
5. Add the pinto beans, black beans, spices, green chili pepper, chicken broth, and water into the pot. Bring to boil, turn down the heat, and allow to simmer for two hours or until the beans are tender, stirring occasionally.
6. After the two hours, add the lentils and cook for an additional 15-30 minutes, or until tender. Remove the chicken breast from the pot, shred the meat in a bowl, and put the chicken back into the soup. Adjust the thickness of the soup by adding more water and bringing it back to a boil.
7. Season with salt and pepper to taste. Garnish with cilantro and green onion to enjoy. :9

No comments:

Post a Comment