The bean soup with beef trotters is a traditional dish in Paraguay. Made with beans, beef trotters, onion, bell pepper, pumpkin, salt, kurat leaves, parsley, and fresh cheese, it results in a thick and nutritious broth perfect for a hearty lunch. A comforting delight.
In this recipe for Bean Soup with Beef Trotters, the creaminess of the beans is beautifully combined with the tender texture of slow-cooked trotters.
The onions and bell pepper come together harmoniously with the pumpkin, creating a comforting and flavorful broth.
The finishing touch of parsley and fresh cheese enhances this traditional preparation, ideal for enjoying on cool days.
Bean Soup with Beef Trotters
Ingredients
2 Chopped beef trotters
250 grams of Red beans
200 grams of Pumpkin
200 grams of Paraguayan cheese
2 Onions
1 Bell pepper
1 Bunch of parsley
Kurat leaves
2 Green onions
Preparation
Step 1 : The beans are soaked overnight, then rinsed and drained.
Step 2 : In a pressure cooker, place the chopped trotters with enough water and cook for 1 hour until tender.
Step 3 : Add finely chopped onions and bell pepper, followed by the beans and pumpkin cut into cubes.
Step 4 : Add a pinch of salt and kurat leaves, then cook until the pumpkin and beans are tender.
Step 5 : Stir in chopped parsley and crumbled fresh cheese before removing from heat.
Step 6 : Adjust seasoning as needed and serve hot.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
