Bean Broth with Vegetables

Mayte Rueda
This broth is very nutritious, rich in iron from the bean broth and enriched with vitamins and minerals from the vegetables, it helps strengthen the immune system, plus it is very easy to make and delicious.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 tablespoons vegetable oil
  • 2 cups potato
  • 1 cup green beans, blanched
  • 1 cup purslane
  • 6 cups bean broth, black
  • 1/2 heads garlic, cut in half horizontally
  • 1/4 onions
  • 1 chipotle chile in adobo sauce
  • 1 pinch salt
  • 1 cup black beans
  • onion, finely chopped, for garnish
  • cilantro, finely chopped, for garnish
  • serrano chile, sliced
  • lime, for garnish
Preparation
15 mins
30 mins
Low
  • Heat a pot over medium temperature, add the oil and the potatoes, fry for 5 minutes, add the green beans; then add the bean broth, half a head of garlic, onion, and chipotle chili; let it boil and then reduce the temperature to low, cook for 15 minutes, finally add the purslane and let it cook for 3 more minutes, don’t forget to season with salt.
  • In a bowl, serve the whole black beans, the vegetables, and the broth. Garnish with onion, cilantro, and red serrano chili.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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