Sopi Bonchi Cora
Recipe by: SaveMore Food Stores
Serves
4
Time
45 minutes
Ingredients
For the Sopi Bonchi Cora (Red Bean Soup):
- 3 cans red beans
- 1 lb cured pork tail
- 1 lb pork meat, cubed
- 4 slices bacon, chopped
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, sliced
- 2 carrots, chopped
- 2 tbsp chopped garlic
- 4 potatoes, cut into chunks
- 1 cup pumpkin, cubed
- 1 tsp butter
- 2 cups vegetable broth
- 1 tsp sugar
- Black pepper and onion powder, to taste
For the White Rice:
- 1 cup rice
- 2 cups water
- Salt to taste
- 1 tsp butter
For the Funchi Geel:
- 1 cup vegetable broth
- 1 cup water
- Yellow cornmeal (add gradually until thick consistency)
- 1 tbsp butter
Directions
For the Sopi Bonchi Cora (Red Bean Soup):
- Prepare the Soup Base:
- In a large pot, heat a little butter and cook the bacon until lightly crispy.
- Add the onion, garlic, bell peppers, celery, and carrots. Sauté until softened.
- Stir in the pork meat and cured pork tail. Cook for a few minutes until browned.
- Combine Soup Ingredients:
- Add the beans (with liquid), potatoes, pumpkin, vegetable broth, and sugar.
- Season with black pepper and onion powder to taste.
- Let the soup simmer on low heat for about 30-45 minutes, stirring occasionally, until the meat and vegetables are tender.
- Prepare rest of the dish in the meantime.
- Cook the White Rice:
- Rinse the rice under cold water.
- In a pot, bring 2 cups water to a boil with salt and butter.
- Add the rice, stir once, reduce heat to low, and cover.
- Cook for about 15–20 minutes until the rice is tender and the water is absorbed.
- Cook the Funchi Geel:
- In a pot, bring the broth and water to a boil.
- Slowly add the cornmeal while stirring constantly to prevent lumps.
- Continue stirring until the mixture thickens to a smooth, firm consistency.
- Stir in the butter and serve warm.
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