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March 7, 2019

Mayan Bean Soup (Sopa de Frijol)

Simmer up this sumptuous, rich, and enjoy authentic flavors from this Mayan dish originally from Yucatan Mexico

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Serves 5
1 cup dried black beans, rinsed
5 cups hot water
1 small onion, chopped
1 tsp. garlic minced
1 jalapeño, diced
1 tsp. salt
1 tbsp. vegetable oil
1 can (14 oz.) diced tomatoes and mild green chiles
1/2 tsp. ground cumin
1 tsp. chili powder
Salt to taste 


Add all ingredients in a slow cooker on high for 4-5 hours, or low for 6-8 hours. Cook beans until tender, add water as needed. When cooked, mash beans in slow cooker lightly, just enough to thicken the soup.

Serve with warm tortillas or bolillo slice. Enjoy!

Optional toppings: Cilantro, avocado slices, red onion slices, queso fresco, Mexican Crema (sour cream) 

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