Cooking Sopa de Frijoles con Chayote y Arroz with Nicole Leitzelar from CRS Honduras

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Pinto beans are often less expensive and can provide similar texture.

chayote

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is more widely available and cheaper in many regions.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Using water with seasoning can significantly reduce costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Dice 1 onion, 1 red bell pepper, and 2 cloves of garlic.

In a pan, heat 2 teaspoons of olive oil over medium heat and sauté the diced onion, bell pepper, and garlic until translucent.

Add 3 cans of drained red beans and 2 cups of water to the pan.

Stir in 1 vegetable bouillon cube and heat through.

Add 1 yellow chili and 1 jalapeno, both seeded and minced.

Stir in 1 can (15 oz) of diced tomatoes with their juices and the juice of 1 lime.

Peel and seed 2 chayote squash, then add them to the pan.

Let the mixture simmer for 1 hour.

At the last minute, add a handful of fresh cilantro and serve over a bed of rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary