Easy Mexican Bean Soup Recipe
Hot and Spicy Mexican Bean Soup Recipe
Are you gearing up for Cinco de Mayo celebrations and wondering where to find quick and easy Cinco de Mayo recipes. The festivities may be more than a month ahead but there is no harm in planning a grand menu and wowing your guests on the big day. The best way to get everyone in a festive mood is to serve up a couple of appetizers. Delicious fare just before the main course comes along can never go wrong.
A well-prepared appetizer whets the appetite for more, and looks great on the table. Soups, dips to go with tortilla chips, and casseroles are a few of the popular appetizers you can prepare. If you are looking to serve up something tasty and old-fashioned there is no alternative to a fiery Mexican soup. Here is a Mexican Bean Soup recipe that is sure to get the party mood going.
Old Style Mexican Bean Soup Recipe
To get this Mexican Bean Soup recipe right, you need to have some time on hand as the beans need at least four hours for cooking. That said, the soup is quite easy to prepare and its spicy flavor is pure and simple Mexican. The trick is to get the temperature of the flame and the timing right. Of course it goes without saying that it also calls for patience, but once it is done and the flavors fill the room, you will feel the effort has been worth it. To save time a good idea is to make the preparations a day or two ahead.
Ingredients:
The ingredients you need for the soup are:
- Dried black beans,
- Generous amounts of meat broth and
- Several spices for flavor
Get dried jalapeno peppers, chili powder, cayenne pepper, and ground black pepper for that unmistakable kick. The other spices you need are a little garlic powder and cumin powder. To make the soup even spicier and fun, get some hot pepper sauce. Preparation:
Soak the black beans overnight, drain and rinse them. Slow cook the beans with a couple of dried jalapeno peppers. Pour in several cups of meat broth and put on slow heat. Next, add the rest of the spices and cook on a high flame.
After the beans have been cooked for four hours, again set them on a slow flame and keep cooking. Make sure to keep the container on the burner until the beans are ready. If you want to serve the soup really hot, keep it on the flame and serve straight from the pot when the guests arrive. The finished dish look like a fine mash with the beans nicely melted and cooked through.
You can serve the soup with chicken mole tamales for a perfect appetizing start to your main course.
The beauty of this Mexican Bean Soup recipe is that the dish looks deceptively gentle and brown, but the spicy kick with every spoonful is guaranteed! Get ready to serve up this fiery soup and kick-start the festivities!
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About the AuthorRecipe PublishingInterests: I enjoy sharing quick and easy home made recipes. My favorites are Mexican Recipes, Pizza Recipes, and Simple Desserts. Thanks for viewing my collection of home made recipes. Website:Recipe Publishing Blog
