Vermicelli With Black Beans

Difficulty MEDIUM
60 min
Vermicelli With Black Beans

VERMICELLI WITH BLACK BEANS

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Ingredients

  • 3 cups of Isadora® Whole Black beans
  • 4 pasilla chiles without stalks, veins or seeds
  • 2 tablespoons of oil
  • 1 cup of vermicelli pasta
  • 3 tomatoes
  • ¼ onion
  • 2 garlic cloves
  • 4 cups of chicken broth
  • 1 tablespoon of powdered chicken bouillon
  • 2 epazote sprigs (may be substituted with coriander)
  • 1 cup of cream to accompany
  • Salt to taste
Spoon illustration

Preparation

Heat two tablespoons of oil in a pot at medium heat and cook the pasilla chiles. When they get spongy, immediately remove them from the pan to avoid bitterness and place them on absorbing paper to remove excess of fat. Chop them and reserve.

Fry the vermicelli pasta on the same oil until it gets golden brown.

Blend tomatoes, onion and garlic with the chicken broth and chicken bouillon. Strain over the pan with the vermicelli pasta. Cook for a few minutes.

Add Isadora Beans, salt, epazote springs, and half of the pasilla chiles. Let everything boil until the pasta is soft.

Serve soup with cream and the remaining bits of pasilla chiles.