Assemble the caootas with the water until they begin to soften, about two (2) to three (3) hours in current pot, add additional water during cooking trying to always keep about 4 fingers of water above the caootas; Or 40 minutes in pressure pot, time will always depend on the quality of the grain.
| 🚻 6 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make black caraotas soup: |
| 1 kilogram of caraotas 2 teaspoons of salt 4 tablespoons of grated paper 1 teaspoon of pepper 1 glass of water (enough to cover the caootas, which exceeds them about 4 or 5 fingers) Sofrito: ½ unit of Garjoporro ½ paprika unit 1 onion unit 3 garlic cloves 1 teaspoon of ground cumin |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make black caraotas soup:
2. Meanwhile, it chop the garlic, the paprika, the onion and the garlic (the garlic is not chopped, it is crushed in the mortar); All Chiquitico (more or less 2.5 x 2.5 mm). Prepare a stir -fry, with everything chopped and cumin, in 1/4 cup of oil, until it is dead. â€
3. When the caootas are soft, add salt, pepper, paper and sauce.
4. Continue cooking- adding water if it starts to dry- until the caootas are very soft and the broth thickens a little.
5. suggestion to enjoy them: in the afternoon, night, or midnight – as full food: if you want to eat as soup, serve it immediately, adding a splash of lemon juice and another of olive oil.
6. Accompany with rice, fried banana, wick meat, tomato wheels, French bread and sweet bread or tunjas.
7. at the time breakfast, especially on weekends (between 9:00 and 10:00)
8. They eat fried or refrites †– Always better from the day after they have cooked: chop a very small onion, put it to brown, add some breadcrumb That the liquid thickens and the caootas get bright.
