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Sopa de Frijol con Chile

April 9, 2011

Colorado Springs Flea Market
Karen Rivera

Simple, fast and much more satisfying that it sounds. This sopa is assembled in seconds and can be baked or microwaved, if you want an instant meal. Make it vegan without the cheese. Either way, it’s great.

6 slices of bread
1 c. chopped green chili or pico de gallo
1 c. cooked pinto beans
2 c. pinto bean broth( or veggie or chicken stock)
2 finely chopped garlic cloves
3 TBL chopped cilantro
4 Tbl butter ( or olive oil)
1 c. shredded cotijo cheese(or whatever is in the fridge)

Toast 6 slices of bread. Mix 4 Tbl soft butter or olive oil with 2 finely minced cloves of garlic. Spread toast with butter and break into pieces.

Butter a 8×8 inch baking dish. Layer toast. Cover with well-drained pico de gallo or chopped green chili over the toast.Sprinkle with chopped cilantro.

Pour over drained beans and 2 c. of broth from beans. Do not stir.

Sprinkle grated cheese.

Bake until cheese melts about 15 minutes.

One Comment leave one →
  1. April 21, 2011 6:56 pm

    It sounds like a very delicious dish! Brenda has been wearing her earrings you gave and she loves them. I’ll try and take a picture of them and send them to you. Hope all is well. Have you ever thought about being a television chef and have program with your recipes? You could do an Emeril Live kind of show.

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