Mexican Bean Soup with Corn and Cracklings (caldo de frijol)

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Method

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1. Cook the soaked beans in salted water until tender.
2. Meanwhile, briefly cook the corn kernels so they do not get too hard.
3. Sauté the onion in butter until translucent, then sprinkle with the flour and stir well.
4. When the roux browns slightly, stir in about 1 dl of the bean cooking liquid and a few mashed beans.
5. Pour this flavor base into the cooked beans to make the soup creamier, while keeping it hearty.
6. Add the cooked cactus paddle, the corn kernels and the cracklings, and simmer together for a few minutes.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Caldo de frijol (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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