Mexican Dried Bean Soup

Serves 6

  • 200 g Dried peeled lima or fava beans
  • 2 tbsp Vegetable oil
  • 2/3 cup White onion, roughly chopped
  • 2 pcs Garlic cloves, roughly chopped
  • 200 g Ripe Roma tomatoes, finely chopped
  • 10 cups Hot water
  • 5 pcs Spearmint sprigs, fresh
  • To taste Salt
  • 6 tbsp High quality olive oil
  • 2 pcs Pasilla chile pepper, cut in strips, flash fried


  • Check beans for stones and sticks, rinse beans well
  • Heat oil in a heavy bottomed pot and fry the beans, together with the onion and garlic, until lightly brown and garlic and onion translucent
  • Add the tomatoes and fry over high heat, stirring constantly, until mixture is almost dry and concentrated
  • Add water, tied up spearmint sprigs and salt.
  • Bring to a boil and simmer over low heat until beans are cooked.
  • Serve with olive oil, fried pasilla peppers and fresh spearmint