1 / 2 kilograms of dry white beans
Water
Chopped pork to taste (beef steak, spec, pork, etc.).
1 medium onion chopped
2 cloves of garlic, squeezed
paprika ½ chopped, of 3 peppers, seeded
Salt and pepper to taste
Cumin to taste
Optional: a bay leaf
A little oil
1
Check and clean the beans of dirt or stones.
2
Let the beans soak overnight before.
3
Rinse and drain well.
4
Put enough water in a pot, bring to a boil and add the beans.
5
Reduce heat and simmer, covered, cook for about 45 minutes.
6
If necessary, add more water.
7
Heat the oil in a skillet and saute onion, garlic, pepper and chunks of pork.
8
Add the sauce to the soup, along with salt, pepper and cumin to taste, and bay leaf if desired.
9
Cook the soup over low heat and covered, until the beans are soft and tasty for about 20 minutes.
CategorySoupCookingVenezuelan
Ingredients
1 / 2 kilograms of dry white beans
Water
Chopped pork to taste (beef steak, spec, pork, etc.).
1 medium onion chopped
2 cloves of garlic, squeezed
paprika ½ chopped, of 3 peppers, seeded
Salt and pepper to taste
Cumin to taste
Optional: a bay leaf
A little oil