Name: Bean Broth with Vegetables
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.