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Azteca (Aztec-inspired Bean Soup)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Side dishes

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Side, Soup, Vegetarian, Vegan, Gluten-free

Tags: naturally gluten-free, recipes for soup, recipes using corn, recipes using garlic, recipes using kidney bean, recipes using onion, recipes using pequin chile, recipes without servings, side dish, vegan, vegetarian, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AAzteca_%28Aztec-inspired_Bean_Soup%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AAzteca%20%28Aztec-inspired%20Bean%20Soup%29&oldid=4615190

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 can (~2 cups) corn
  • 1 can (~2 cups) kidney beans
  • 1 can (~2 cups) black beans
  • ½ onion, finely minced
  • 4 cloves garlic, finely minced
  • 6 dried pequin chiles, chopped
  • Mustard seed, salt, and freshly-ground black pepper, to taste

Directions

  1. Mix ingredients in pot.
  2. Add three cans of water.
  3. Boil until done.

Notes

For a historically accurate version, substitute pinto beans for kidney beans, use Mexican green onions, omit garlic and mustard seed, and substitute powdered chili pepper for black pepper.