Roasted Tomato Soup with Mayocoba Beans
Roasted Tomato Soup with Mayocoba Beans
ingredients
2 cups Extra long grain rice Verde Valle®
2 tablespoons oil
2 tablespoons butter
½ cup onion
1 garlic clove
2 poblano chillis
1 cup coriander, chopped
3 cups water
Sea salt
Fresh coriander branches
Radish slices
¼ kg Mayocoba (or Peruvian) beans, Verde Valle
¼ piece of onion
1 garlic clove
1 kg tomatoes
Olive oil, as needed
2 garlic cloves
¼ piece of onion
1 cup cream
2 cups filtered water
Salt, to taste
Pepper, to taste
PREPARATION
- Rinse and clean the beans. In a pot, add them with enough water, salt, onion, and garlic. Bring to a boil and cook for about 45 minutes or until the beans are tender.
- Cut the tomatoes in half and place them on a baking tray. Brush with olive oil, season with salt and pepper, and roast at 180°C (356°F) until golden and their juices have reduced.
- In a saucepan, sauté the onion and garlic, then add the roasted tomatoes. Stir in the cream and let simmer for 3 minutes. Blend with the filtered water until smooth, then return the mixture to the pot.
- Add the cooked beans along with a bit of their broth. Simmer for 5 more minutes. The final consistency should be creamy.
- Serve hot and enjoy.
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