Sopa de habichuelas Blancas (White Bean Soup)
1 tablespoon annatto oil 4 ounces fresh bacon, diced
4 ounces Genoa salami, diced
1/4 cup basic Recaito
1/2 cup manzanilla olives, chopped
1 cup tomato sauce
1/2 pound white navy beans, cooked
8 cups water or chicken stock
1/4 cup short-grain rice
2 ounces angel hair pasta or fidellini
1/2 tablespoon salt
1 teaspoon black pepper
1 Heat the oil in a heavy skillet and saute the bacon and salami. Add the recaito,
olives, and tomato sauce. Cook over medium heat for 3 minutes.
2 In a soup kettle, combine the beans and water. Add the bacon mixture, rice, noodles,
and salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20
minutes, or until the rice is cooked.
Puerto Rican Recipes
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