Bean and Tortilla soup with Memories
>> Friday, April 30, 2010
Some of my most vivid childhood memories are usually triggered by smells. It doesn't make me special or unique in fact, scent is the sense most strongly tied to memory. It is also quite normal or common for these smells to trigger emotions in us. Whether the emotions are of happy or not so happy memories to just memories of experiencing something for the first time. The other day while I was boiling pinto beans, something that I do often, I suddenly had one of the most vivid childhood memories. I was immediately transported back to my Mother's kitchen in Mexico in the mid 80s and sitting around the table with my sisters waiting for our lunch. My Mother's sopa de frijoles con tortillas ( bean and tortilla soup) , was a lunch she often made for us, and my sisters and I all loved this soup. I could not only remember the taste of the sopa but the way it looked in our white bowls with the slices of tortillas floating around in the soup. We were all sitting around that ugly green Formica table (that was so popular back then) , I could even see the way the sun light would shine in from the patio into the open kitchen. Wow, I haven't had such a strong memory like that in a while. It brought back such beautiful memories of my childhood that the emotions it evoked in me stayed with me for a few days.
Coming back to the present, I craved my Mother's sopa so much that I right away changed my dinner plans so I could include the sopa that night. The only problem was that I never saw how she made it so I didn't have a recipe. Immediately I logged into Facebook and sent a message to my sisters to please give me the recipe or contact Mom for me. Unfortunately being that we are on opposite sides of the world, the recipe didn't come until quite late that night and after my dinner time. So I ended up just experimenting myself. First is the recipe for the way I made it following that I will share my Mother's actual recipe.
( 1 large serving, but can be adjusted to larger portions)
Your ingredients:
Boiled/cooked Pinto Beans
2-3 Corn Tortillas ( if you can't find real corn tortillas try my substitute recipe)
ground cumin , a pinch
garlic powder, a pinch
salt and black pepper to taste
1. Whether you are using whole home cooked or whole canned pinto beans, reserve the liquid for the soup base.
2. In a large pot add about 1 tsp. of corn or sunflower oil and add the cumin and garlic, fry for about 1-2 minutes. Next ladle in 2 cup of the boiled beans mixed with liquid. If you are using the canned beans pour in the entire can contents. Add enough liquid from the boiled/cooked beans to cover the beans. If using canned beans you may need to add some water to get the soup consistency.
3. Cook for 10 minutes ( or as long as you want), taste for salt and add a pinch of black pepper. When you are ready to serve, warm up the corn tortillas then cut into triangles or just tear into pieces. Ladle the soup into bowls and add as much tortilla pieces as you like, then mix into the soup.
The soup was delicious! Even though it was very good it still didn't taste just like my Mother's sopa but it did give me some comfort and satisfied the craving. Now for my Mother's recipe, 1. Boil/cook the beans and right before serving tear up the warm tortillas. Ladle the beans into the bowls and add the torn up corn tortillas. Serve! That's it, no other spices just the beans and tortillas. I couldn't believe that was all the went into something that tasted so magnificent.
I hope you enjoy this recipe and perhaps if you make it for your children they will enjoy it as much as my sisters and I did.
Now tell me what food triggers the most vivid or fond memory for you ?? Read more...
3. Preheat oven to 200c or 392f. On a floured surface knead the dough once again then cut into equal sized pieces/balls. Roll each into desired shapes, grease a baking pan, place the rolls on the baking sheet and brush egg whites over each bread. Leave bread to rise for another 5 minutes. Bake until they are golden brown 10-15 minutes.
Before I announce the lucky winner of the Le Cruset mortar and pestle set , courtesy of 
This is the first potpourri mixture I made, as a matter of fact it's the one I make most often. One of the best things about this potpourri mixture recipe I'm going to give you is that you should have all the ingredients in your kitchen without incurring any additional cost. This would also make a great gift idea, (personally I appreciate gifts like this that have a more personal touch to them) . When I make this potpourri mixture I use it two ways, the first is just leaving it in a nice decorative bowl to sit and release its amazing fragrance. The other way, and probably my favorite way, I use this is by putting it in a potpourri pot or an aromatherapy pot/lamp with some water that uses a candle to heat up and release the scent faster. It's your choice how you want to use this amazingly fragrant and chemical free homemade potpourri mix. 
Place all of your spices inside the mortar and pestle and lightly pound the spices. You only want to crush and break them up into smaller pieces not powder.
I'm happy to announce my first giveaway to go along with this recipe. First we'll talk about the recipe then the giveaway. Chorizo, when Europeans hear this word they think of a fermented cured red sausage. But when North Americans hear chorizo they think of a crumbly meat red sausage. Spanish chorizo and Mexican chorizo are very different from each other in looks, texture and taste. And no matter what you may find on the Internet the two are not interchangeable. I love both types of chorizo but for very different reasons and to enjoy in different ways. Today I want to share my recipe for home made Mexican chorizo that you can use in any of your favorite Mexican recipes. I will share some ways to use this chorizo in the coming weeks as I use it up, so stay tuned.
1.10 lbs or 500 grams of ground pork
