Mayan Black Bean Soup (Sopa de Frijol)

Simmer up this sumptuous, rich bean soup and enjoy authentic flavors from this Mayan dish originally from Yucatan Mexico. It’s a wonderfully hearty dish and easy to make. Serve this recipe for the best black bean soup to your friends as part of a Mexico-themed dinner party, or whip it up for an easy dinner!

Black beans are called buul in the Mayan language and frijoles negros in Spanish. The soup is vegetarian but you can make this soup vegan by omitting the cream and cheese when you serve it.

Easy to Make Mayan Bean Soup

Just gather and measure all your ingredients and place in slow cooker on high for 4-6 hours, low for 6-8 hours, or until beans are soft.

Place in bowls, and top with your favorite toppings

Variations of Mayan Black Bean Soup

 Shortcut for homemade black beans: Use 2 cans (15 oz) of black beans

Add-ons: Corn, bacon, diced red bell peppers

How long does Mayan black bean soup last in the fridge?

Black bean soup will last 3-4 days in the refrigerator.

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Mayan Bean Soup (Sopa de Frijol)
Author: The Busy Abuelita (Eunice Huerta)
Preparation Time: 15 minutes
Cooking time: Slow cooker: Low 6-8 hours, High 4-5 hours
Servings: Serves 5

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

Ingredients:

• 1 cup dried black beans, rinsed
• 3 cups water
• 2 cups vegetable broth
• 1 small onion, chopped
• 1 teaspoon garlic, minced
• 1 jalapeño, diced
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 can (14 oz) diced tomatoes and mild green chiles
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and Pepper to taste

Instructions:

1. 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 a slow cooker lightly, just enough to thicken the soup.
2. Serve with warm tortillas or bolillo slices. Enjoy!
3. Optional toppings: Cilantro, avocado slices, jalapeño slices, queso fresco, Mexican Crema (sour cream)

Vegetarian Meals

Drunken Beans (Frijoles Borrachos)

Frijoles Borrachos, which translates to “drunken beans.” Cooked with onions, garlic, beer and bacon, these beans pack a punch of flavor. Serve them on their own with tortillas or as a side dish to grilled steak or chicken.

  

Serves 6

Ingredients:

• 1  16 oz package of dry pinto beans, picked over
• 1  12oz can Dark beer
• 3 - 4 cups of Water
• 1 tbsp brown sugar
• 1 - 2 Jalapenos, stem and seeded
• 2 medium-sized tomatoes, diced
• 1 medium-sized onion, diced
• 3 cloves of garlic, minced
• 8 oz. of bacon, chopped
• 1 tsp. chili powder
• 2 tsp. cumin
• 1 bunch of Cilantro
• salt to taste

Directions:

• Pick and Rinse the Beans under hot water for 5 minutes.

• Place the beans in a  slow cooker
• Pour the Beer on top of the beans.

• Add the water, Jalapenos, tomatoes, onion, garlic, bacon, brown sugar, Chili Powder, Cumin and Salt.
• Set the Crock-Pot to Low and cook for 12 hours.  Add cilantro half hour before serving.
• Serve in bowls with crumbled Cotija cheese and flour tortillas.

Slow-Cooker Recipes

Mexican Red Rice (Arroz Rojo)

 Classic Mexican rice, fluffy, embellished with tomatoes with green chiles and onions is a versatile side dish for all kinds of meat and vegetable main dishes. 

Rice made with tomato sauce

Mexican rice in Mexico is red from being cooked with tomato sauce, diced tomatoes, or tomato paste. This "red rice" comes from the name in Spanish: Arroz Rojo

Rice made with diced tomatoes, no tomato sauce

Ways to Serve Mexican Rice

• Mexican Rice with an over-easy egg.

• Mexican Rice bowl layered with beans, meat, and Pico de Gallo

• Mexican Rice layered in a Grilled Chicken Burrito

On The Side

Mexican Street Corn (Elote)

This Grilled Mexican Street Corn recipe is so delicious and incredibly easy to make! Summer corn coated in a creamy mixture of mayo, chili powder, and parmesan cheese.

 

This recipe is great for serving buffet style: Put all of the ingredients out separately and let your guests top the corn however they wish.

How to Make Grilled Mexican Street Corn

• Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on the grill and cook until kernels begin to char for about 5 minutes, then turn.

•  Continue cooking and turning until all sides are slightly blackened.

• Mix together mayonnaise, lime juice, and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like.

• Roll corn with chili-lime mayo, sprinkle with crumbled cotija cheese, cilantro, or grated parmesan cheese.

Mexican Street Corn
Author: The Busy Abuelita
Preparation Time: 10 minutes
Cooking time: 15 minutes
Servings: 4 servings

This Grilled Mexican Street Corn recipe is so delicious and incredibly easy to make! Summer corn coated in a creamy mixture of mayo, chili powder, and parmesan cheese..

Ingredients:

• 4 ears of corn
• 2 tablespoons mayonnaise
• 1-2 tablespoons freshly squeezed lime juice, or to taste.
• 1/4 teaspoon chili powder, or to taste
• Salt and Pepper
• Grated Parmesan Cheese

Instructions:

1. Prepare a grill, with heat medium-high, and rack 4 inches from fire. Put corn on the grill, and cook until kernels begin to char for about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
2. Mix together mayonnaise, lime juice, and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like.
3. Roll corn with chili-lime mayo, sprinkle with crumbled cotija cheese, or grated parmesan cheese.
4. Optional: Spicy chili powder, cilantro, diced finely, or Tajin seasoning.

Vegetarian Meals

Homemade Baked Tortilla Chips in Oven or Air Fryer

Delicious, healthy, easy to make baked or air fried Tortilla Chips. Great with guacamole, salsas, or for Nachos.

Tortillas

Avocado Tomato Salad with Cilantro-Lime Dressing.

Easy, refreshing salad to go with any Mexican dish.  This salad takes 10 minutes, with 5 ingredients and you have a delicious side dish. or main dish with diced chicken incorporated in the salad.

  

Ingredients:

1 lb. cherry tomatoes halved
2 cucumbers, cubed
3 avocados, cubed
1/2 red onion, sliced thinly
3 tbsp. cilantro, diced

Optional ingredients: Cooked diced chicken, corn kernels, olives

Directions:


Toss lightly tomatoes, cucumbers, avocados, red onion slices, and cilantro in a bowl.


Cilantro-Lime Dressing Ingredients:

1 bunch of cilantro leaves, rinsed and pat dried.
1 jalapeno, stemmed and diced (with or without seeds)
2 tbsp. minced garlic
3 tbsp fresh lime juice
1/2 cup plain yogurt
1/2 tsp salt
1/4 tsp black pepper
6 tbsp extra virgin olive oil
Mexican Cotija cheese, crumbled
Salt & Pepper to taste



For dressing: 
Place the cilantro, jalapeno, minced garlic, lime juice, yogurt, salt, and pepper into a blender, and blend until smooth, about 30 seconds.
Add the olive oil, and blend for a few seconds, until blended.

Serve tomato salad with the desired amount of dressing, add crumbled cotija cheese, salt, and pepper to taste. 

Salads

Easy Homemade Corn tortillas

Corn tortillas are a versatile addition to any meal, from traditional tacos to hearty casseroles. It's hard to beat freshly made tortillas, and this recipe is easy enough for just about anybody.

Tortillas

Curtido (Salvadoran Cabbage Slaw)

Here is a simple easy recipe for Curtido, a type of lightly fermented cabbage slaw, usually made with cabbage, onions, carrots, oregano, and sometimes lime juice. Curtido is commonly served alongside Pupusas, a Salvadoran stuffed masa cake.

Curtido is Spanish for "pickled coleslaw".  Curtido, with its sour taste and crunchy texture that perfectly complements the pupusas, is a delicious condiment from El Salvador and Central America.

Only Minutes to Prepare Curtido 

Easy to assemble cabbage slaw ingredients; red or green cabbage, red or white onions, carrots, and jalapeños, all thinly sliced and shredded. Place slaw in mason jars, pour the vinegar mixture into jars, and seal with lid. Allow Curtido to ferment overnight. The longer it ferments the sourer it will be. That's all it takes!

What Mexican dishes can I use Curtido with?

Pupusas

Beer Batter Shrimp Tacos

Pork Carnitas Tacos

Sonoran Hot Dog

How long does Curtido last? 

• After fermentation, you can place curtido in a jar and seal the lid on the top and keep it in the refrigerator for several months. 
• Once the jar is opened the Curtido will last about 1 month in the fridge.

 

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Curtido (Salvadoran Cabbage Slaw)
Author: The Busy Abuelita (Eunice Huerta)
Preparation Time: 20 minutes
Servings: 6 servings

Easy to make Curtido (Salvadoran Cabbage Slaw), perfect with Carnitas tacos, and pupusas.

Ingredients:

• 1/2 head cabbage, thinly sliced
• 2 carrots, rinsed and grated on large holes on box grater
• 1 large red onion, thinly sliced
• 1 jalapeño, sliced lengthwise, (optional: add another jalapeño for extra kick)
• 1 tsp Mexican oregano
• 1 tsp kosher salt or sea salt
• 1 1/2 cup hot water
• 1 cup apple cider vinegar
• 1 tsp brown sugar

Instructions:

1. Combine cabbage, carrots, onion, jalapeño in a large bowl, set aside.
2. Combine water, vinegar, oregano, brown sugar, and salt in a medium bowl.
3. Place cabbage mixture in mason jars, push the mixture down with a spoon
4. Add vinegar mixture into mason jars, and cover with a lid.
5. Let stand overnight in the refrigerator...the longer the slaw ferments the better the taste.

On The Side

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