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Azteca (Aztec-inspired Bean Soup)

This is from Bob Uhl’s recipe for Azteca found on his bachelor recipes site. It is inspired—in the loosest sense; it is not at all historical—by the diet of the Aztecs, whence comes the name. It’s quite tasty and filling.

Time
30 minutes

Ingredients

  • 1 can (~2 cups) corn
  • 1 can (~2 cups) kidney beans
  • 1 can (~2 cups) black beans
  • ½ onion, finely minced
  • 4 cloves garlic, finely minced
  • 6 dried pequin chiles, chopped
  • Mustard seed, salt, and freshly-ground black pepper, to taste
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Method

  1. Mix ingredients in pot.
  2. Add three cans of water.
  3. Boil until done.

Notes

  • For a historically accurate version, substitute pinto beans for kidney beans, use Mexican green onions, omit garlic and mustard seed, and substitute powdered chili pepper for black pepper.

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