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8
ServingsMedium
Published 2013
This vibrant soup is influenced by the cuisine of Mexico’s Oaxaca state, which is famous for mole, ground mixtures of spices, seeds, and nuts that form the basis for a variety of soups and stews. For a heartier soup, remove the ham meat from the bone, shred it with your fingers, and stir it back into the hot soup.
Pick over beans and discard any misshapen beans or stones. Rinse beans under running cold water, drain, and place in a saucepan. Add water to cover and bring to a boil over high heat. Boil for 2 minutes, then remove beans from heat, cover, and let stand for 1 hour.
Drain beans and return to saucepan. Add