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Bean Soup with Squash & Rice – Honduras | CRS Rice Bowl

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Bean Soup with Squash & Rice – Honduras | CRS Rice Bowl 1 Picture

Ingredients

  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 2 T fair trade olive oil
  • 3 15-oz cans red beans, drained
  • 2 c water
  • 1 vegetable bouillon cube
  • 1 yellow chili, seeded and minced
  • 1 jalapeño, seeded and minced
  • 1 15-oz can diced tomatoes with liquid
  • Juice of 1 lime
  • 2 chayote squash, peeled, seeded and cut into cubes (may substitute yellow squash or zucchini)
  • Fresh cilantro
  • 4 c cooked white rice

Details

Servings 4
Adapted from crsricebowl.org

Preparation

Step 1

Sauté onion, bell pepper and garlic in oil until translucent. Add beans, water and bouillon, and heat thoroughly. Add yellow chili, jalapeño, tomatoes, lime juice and chayote, and simmer on low for about an hour. Add cilantro and serve over rice.

Serves 4–6

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