With a high content of iron and vitamins, beans provide energy in addition to helping to reduce cholesterol. The soup of this legume is used a lot during the Lenten season.
Place the beans in a bowl, soak overnight in cold water, remove the peels and dark beans you find, rinse three times and drain.
Place the beans in an Express® Pressure Cooker, add 1 liter of water and a clove of garlic, a piece of onion and a teaspoon of salt. Close the Express® Pressure Cooker and set the pressure regulator, place it in the stove with a high flame for about 25 minutes or until constant steam comes out, lower the flame to medium, start counting the cooking time, and cook for 15 minutes. minutes Go to the sink and cover with cold water. Remove the regulator and uncover.
Transfer to a bowl and discard the garlic and onion; Mash the beans a little with a potato masher, until they are chopped and the broth becomes thick.
Wash the nopales and cut them into cubes or strips. Boil them in a pot with hot water and a handful of baking soda to cut the "baba".
In a pot, fry the chopped onion, the chopped tomato and the seasoning cube in olive oil, season and add the broth of beans; rectify the seasoning. Add cooked and drained nopales.
Pass soup dishes, sprinkle with the olive oil and decorate with the chopped cilantro. Accompany with chile, separately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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