Ingredients
For a 4.3-litre pot:
- 500 g smoked beef shoulder, brisket or another suitable cut;
- about 500 ml cooked frozen white beans;
- 2 medium onions;
- 1 large carrot;
- 4–5 garlic cloves;
- 400 g chopped tomatoes;
- 1 tbsp tomato paste;
- about 2 litres water or beef stock;
- 1 cup corn, optional;
- vegetable oil for frying;
- juice of 1 lime;
- salt, to taste.
Spice mix
- 1 tbsp ground chipotle;
- 1 tbsp smoked paprika;
- 1 tsp ground cumin;
- 1 tsp black pepper;
- 1 tsp dried oregano.
Instructions
- Chop the onions, carrot and garlic. Cut the smoked beef into small pieces.
- Heat a little vegetable oil in the pot. Cook the onions and carrot for 7–8 minutes, until the onions are translucent.
- Add the garlic and all of the spice mix. Stir for about 1 minute without allowing the garlic to burn.
- Add the tomato paste and cook for another minute.
- Add the chopped tomatoes, smoked beef and about 2 litres of water or stock.
- Bring to a boil, reduce the heat and simmer with the lid slightly ajar for 25–30 minutes.
- Add the cooked frozen beans and the corn. Simmer for another 15–20 minutes. Add a little hot water if necessary, taking care not to overfill the pot.
- Taste and add salt only near the end, since the smoked meat and stock may already be salty.
- Remove from the heat, add the lime juice and let the soup rest, covered, for 10–15 minutes.
Notes
- The quantities are designed for a 4.3-litre pot, so add the liquid gradually.
- The white beans are already cooked and frozen. Dried beans must be soaked and cooked in advance.
- One tablespoon of chipotle makes the soup distinctly hot. Reduce it for a milder version.
- The soup is dairy-free and gluten-free when made with verified spices and stock.