Cookbook:Azteca (Aztec-inspired Bean Soup)
| Azteca (Aztec-inspired Bean Soup) | |
|---|---|
| Time | 30 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Side dishes
This is from Bob Uhl’s recipe for Azteca found on his bachelor recipes site. It is inspired—in the loosest sense; it is not at all historical—by the diet of the Aztecs, whence comes the name. It’s quite tasty and filling.
Ingredients
[edit | edit source]- 1 can (~2 cups) corn
- 1 can (~2 cups) kidney beans
- 1 can (~2 cups) black beans
- ½ onion, finely minced
- 4 cloves garlic, finely minced
- 6 dried pequin chiles, chopped
- Mustard seed, salt, and freshly-ground black pepper, to taste
Procedure
[edit | edit source]- Mix ingredients in pot.
- Add three cans of water.
- Boil until done.