Bowl of Bean Soup with Pitos
(click to enlarge)

Bean Soup with Pitos


Guatemala   -   Sopa de Frijol y Pitos
Makes:
Effort:
Sched:
DoAhead:  		 7 cups
***
11 hrs
Yes		 This is a substantial soup of interesting flavors and textures. The recipe is sized for one 6 ounce package of frozen Pitos. Pitos are the unopened flowers of the Pito Coral Tree, also a bean.

1
3
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6
3
2
1
1
2
6
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1/2
1/4
1
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5
1
1
1/4
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1
1
1/2
2
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c
oz
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oz
oz
cl

oz
oz
oz
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t
t
t
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c

T
c
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T
T
T
T
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Black Beans
Pork Belly (1)
-- Vegies
Pitos (2)
Onion, white
Garlic
Serrano Chili (3)  
Celery stalk
Carrot
Potato
-- Seasonings
Cumin seeds
Oregno
Salt
--------
Water
Bay Leaf
Oil
Tomato Sauce (4)
-- Garnish
Onion
Celery
Carrot
Cilantro
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This soup can be made vegetarian by omitting the pork and frying the vegies in 2 T extra virgin Olive Oil.

Prep   -   (9+ hrs - 35 min work)
  1. Place BEANS in a jar with 2 cups of water and 1/2 Tablespoon Salt (yes, salt). Soak Overnight. Drain, rinse well and drain again.
  2. Cut PORK BELLY into pieces about 1/2 inch on a side, or as you prefer.
  3. Chop ONIONS fine. Crush GARLIC and pound to paste. Chop Chili fine. Chop Celery small. Peel Carrot and chop small. Peel Potato and dice about 1/2 inch. Mix all Vegie items.
  4. Grind Cumin and mix together all Seasoning items.
  5. Chop all Garnish items small. Mix.
Run   -   (2 hrs)
  1. Place the drained presoaked Beans in a pan or pot of sufficient size for the whole recipe. Add Bay Leaf and 5 cups of Water, bring to a boil and simmer covered. Total simmering time will be 1-1/2 to 2 hrs. depending on how tender you want your beans.
  2. Meanwhile:   In a Sauté pan or skillet heat Oil. Stir in Pork Belly and fry stirring until it is lightly browned. Remove from the oil and stir into Beans immediately.
  3. Stir Vegie mix and Seasoning mix into the hot Oil and fry stirring over moderate heat until onions are translucent.
  4. Stir Tomato Sauce into Vegies and fry stirring until sauce is simmering well, then stir into Beans.
  5. Continue to simmer until the beans are as tender as you want them, up to 2 hours total. Adjust liquid as needed.
  6. Serve hot with corn tortillas or rice. For a group, you can place a bowl of Garnish on the table for diners to apply as they wish.
NOTES:

  1. Pork Belly:

      The pattern recipe called for "Pork", but the photo and instructions made clear that Pork Belly was intended. If you are still afraid of pork fat, use a leaner pork, but expect some sacrifice in flavor, and you may need a little more oil for frying the vegetables. If you use Pork Belly, leave the skin on.

  2. Pitos:

      This is the unopened flower of the Pito Coral Tree, a bean tree. It has a dark floral taste, combined with a dark vegetable taste. For details see our Coral Trees page.

  3. Chili Serrano:

      The pattern recipe called for green Cambuci (Bishop's Hat) chilis, which are not available around here. They are quite mild, so I call for only 1 Serrano. For details see our Chilis page.

  4. Tomato Sauce

      For uses like this I keep little 8 ounce cans of simple tomato sauce (usualy Faraon brand "Spanish Style). If I don't use the whole 8 ounces, I freeze the rest.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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