Literal translation of the Spanish name. It is a bean soup with no meat or sausage at all. Flavoring the beans is a challenge.
- Drain the water from the soaked beans, wash and drain again before cooking.
- Place the beans in a large pan together with the garlic head, bay leaf, olive oil and paprika. Cover with water. Bring to the boil and simmer for 45-60 minutes or until the beans are tender. Add liquid if the water evaporates too fast.
- Add the potato when the beans begin to soften.
- Season at the end, when the beans are almost done.
- Mash some of the cooked beans and mix them with the liquid to thicken the soup.
- Serve warm.
Soak beans for 6-8 hours, or overnight.
Cooking time depends on the kind of beans used. A pressure cooker would cut this time by half to two thirds.
Add other vegetables - such as peeled carrot, whole bell pepper o whole tomato.
Leftovers? Puree any leftovers and use them the folowing day, or freeze them for another meal. A sieve would help removing skin or seeds, if bell pepper or tomatoes were added.
Re-heat and serve the bean puree with croutons or fried bread.