Bean Soup

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more affordable.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and quicker to cook, while canned beans save time.

Start with one package of bacon, cut into half-inch pieces while slightly frozen.

Preheat the pan until hot.

Add the bacon to the pan and cook until crispy, about a few minutes.

Remove the crispy bacon and place it on a plate lined with a napkin to absorb excess oil.

Clean the pork ribs one by one, rinsing them and drying them with a towel.

Rinse the dried beans thoroughly until the water runs clear, which may take a couple of minutes.

In the same pan with the bacon grease, add the pork ribs and cook until browned.

Remove the pork ribs and place them on a plate to drain excess oil.

Add hot water to the pan to deglaze, scraping the bottom to incorporate the flavors.

Add bay leaves and garlic cloves to the pot.

Season with salt to taste and cover, cooking for about 15 minutes.

Dice the onion into small pieces for garnish and set aside.

Chop cilantro into tiny pieces for garnish and set aside.

Prepare an organic avocado by cutting it for garnish.

Add chicken bouillon to the pot and mix thoroughly, tasting for seasoning adjustments.

Add the rinsed beans to the pot and cover, letting it simmer for 10-15 minutes.

Stir in one can of tomato sauce for flavor and color, then cover and cook on low-medium heat for about 30 minutes.

Once the soup is done, turn off the heat and prepare to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary