Red Beans Soup

Cooking Nicaraguan

Ingredients for Red Beans Soup

• 3 lbs. red beans
• 1 garlic clove, crushed
• 2 small onions, chopped
• 4 red peppers, chopped
• 10 peppercorns, crushed
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 4 eggs
• - Salt and chili

Preparation of Red Beans Soup

1. Put the red beans in plenty of water and bring to a boil. Cover and simmer until they are tender. Add salt and garlic. Continue cooking until they are very soft. Set aside 4 cups of the broth and 1 cup of the cooked beans. Put this into another saucepan and add 1 onion, red peppers, peppercorns, salt and chili to taste and cook 10 minutes more.

2. Purée the rest of the red beans and add to the broth with the red beans. In a frying pan heat the butter and saute the other onion and add to the broth. Cook 5 minutes more. Add the Worcestershire sauce, and pour the eggs one by one into the broth and cook until they are set. Serve the soup very hot.