In this cold weather, I think a bean soup always goes well as an aperitif before a barbecue or Sunday lunch. The good thing is that you can use your everyday beans, separate some to make this recipe and serve it to your guests. Practical and delicious!
First you cook the beans in the pressure cooker with just water and a bay leaf. Then follow the steps:
Ingredients:
1 col. olive oil (soup);
3 crushed or chopped garlic cloves;
2 cups of beans cooked with broth;
1/3 cup (tea) of fried bacon;
Salt to taste (I always use Pinch of Natural Pink Salt);
Green onions to decorate;
1 col. Natural Mexican pinch (tea).
Sauté the garlic in olive oil and when it starts to brown, remove it from the heat and add it to the cooked beans. Add the Mexican Pinch and salt to taste.
If you want it to be like a cream, blend it in a blender and then strain it. If you want it thinner, like broth, just pass it through a sieve and squeeze well to get all the flavor out.
Place in cups. Decorate with bacon and chives on top. I even added a touch of Mexican Pinch.
Makes 6 to 8 servings depending on the size of the cup.
In this recipe, the spicy touch comes from Pita Mexicano. Look at the ingredients in this pinch: Oregano, Sweet Paprika, Calabrese Pepper, Thyme, Garlic, Onion, Chilli, Black Pepper, Cumin, Coriander, Lemon Peel, Celery, Ginger, Mustard and Tomato. A wonderful flavor people!
If you’ve been following me for a while, you’ve probably seen me talk on the blog and on social media about Pitada Natural, which is a very dear partner here on the blog. A brand of 100% natural seasonings with soooo much flavor, which I love to recommend because it’s what I use most in food here at home! Visit pitadanatural.com.br to discover all the brand’s delicacies and make your kitchen tastier and healthier.
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