Sopa de Frijoles con Chicharrón y Aguacate
A recipe from Honduras.
🇭🇳 Hondurassoupseafoodbreadsweetdessert
Nutrition (per serving)
450Calories
20 gProtein
25 gCarbs
20 gFat
3 gSugar
1000 mgSalt
Ingredients
- 1 cup Frijoles
- 1 cup Chicharrón
Method
- Combine 1 cup dried black beans and 1 cup chopped onion in a large pot, and cook until the onion is translucent, about 5–7 minutes.
- Add 2 cups water and bring to a boil, then reduce heat to a simmer and cook until the beans are tender, about 20–25 minutes.
- Stir in 1 cup diced chicharrón and 1 avocado, diced, and cook until the vegetables are tender, about 5 minutes.
- Season with 1 tsp dried oregano and 1 tsp paprika.
- Serve with crusty bread and a sprinkle of queso fresco.
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