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Serves 4
Ingredients
- 1 cup dried Peruano beans
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 small onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cups chicken broth
- salt and pepper to taste
- ¼ lb. best-quality smoked bacon, cooked until brown and crisp, chopped
Instructions
- Sort and soak beans overnight in bowl using 3 times as much water as beans. The next morning rinse beans thoroughly with cold water and drain.
- In soup pot, sauté onion in olive oil and butter for 3 minutes, add carrots and celery and cook 2 more minutes. Add drained beans, chicken broth and enough fresh water to cover beans by 1½ inches and bring to boil. Reduce heat to a simmer and cook for 45 minutes to one hour, or until beans are tender. Add salt and pepper and garnish soup with bacon when served.
