Here is my recipe for Mexican Bean Pot — but it is for 50 — so change the size of the cans, etc. and adjust. Everyone loves this soup — and easy to make.
Cinco De Mayo Soup (Mexican Bean Pot )
2 T olive oil
4 garlic cloves (minced)
3 onion (chopped)
1 large can chicken or vegetarian broth
2 T green chiles (diced) (or use 2 cans of mild diced
2 can corn niblet (#10, drained) (or I use a huge package of frozen corn – it’s actually better.)
2 cans diced tomatoes (15 oz each, drained) If you want more soupy texture — don’t drain.
1 can black beans (#10, drained and rinsed)
1 can garbanzo beans (#10, drained and rinsed)
I can red beans(#10, drained and rinsed)
1 1/2 tsp salt (adjust for taste
1/2 tsp pepper (adjust for taste
1 bunch cilantro (chopped)
Add one large container of salsa (biggest on the shelf)
In a large pot, saute garlic and onions in oil on low for 10 minutes. Add remaining ingredients and simmer for 30 minutes. Serve with fresh cilantro, tortilla chips, and sour cream.
It can have a bit of a kick to it, so keep some water handy. I also sprinkled a little bit of jack and colby cheese on top.
Variations: add leftover turkey, chicken, ground beef
Makes big pot for about 40-50
My daughter makes a similar recipe but adds some soy chorizo. I know its from the vegetarian section, but it really adds some substance to the soup.
I think I’m going to do what my Mom used to do. This weekend we make Perogi. All of us. It was a fun family time. She made enough for all of Lent. Being the youngest, I was the sealer. We sang, we laughed, it was a blast.
This is as close to as my Mom’s as I could find.
The Dough
2½ cups of flour (could be as much as 3 cups)
1 tsp salt
1 egg
2 tbs. sour cream (preferably regular)
1/2 cup lukewarm water
Mix all ingredients together, and knead just a bit. The dough should not be very smooth, and it should be quite sticky. Let stand covered with an inverted bowl for ~1/2 h before using. Take either all, or a portion of the dough, and roll it out until it is 1/16” thick. You will have to use plenty of flour to keep the dough from sticking to the rolling pin and rolling surface. You can also flip the dough several times as well. (Your work surface dictates how much you can roll out at one time.) The thickness is very important.
The Fillings
Although not necessary, it is a good idea to make the fillings the day before you make the pierogi and refrigerate it. This is a big cooking job. Breaking it into two days helps.
Sauerkraut (Kapusta) Filling (makes 50-60 pierogi)
4 lbs sauerkraut
2 lb yellow onions
2 Tbs. sugar
salt
My mother uses canned sauerkraut. Drain and wash the sauerkraut to reduce the sharp acid flavor You will have to wash and taste in stages to determine how sour you want it. Be careful not to overwash. You do want a bit of tartness. Finely chop the onions. Fry them in butter until they just become translucent, then add the sauerkraut and sugar. Either add more butter for frying, or add a combination of butter and olive oil. Fry to a golden brown color. Finally, add salt and pepper to taste. Plenty of pepper is needed to give the kraut a little zing.
Potato Filling (makes 60-80 pierogi)
5 lbs of potatoes (red or Idaho are fine)
2 lbs of onions
salt
pepper
Finely chop the onions and fry in butter until golden brown. Peel potatoes and cut them into thirds; cook until tender. Once cooked, completely drain potatoes and mash with no liquid. Add fried onions, and salt and pepper to taste. Since this is a fairly bland filling, you will find you need a fair amount of salt and pepper. (or Sour Cream. We add cheddar cheese to them as well)