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This soup is traditional in Ecuador for Jueves y Viernes Santo, which means Thursday and Friday Holy days.  In which you’re not supposed to eat any kind of meat the week before Easter. Some call this dish Locro de Ayuno or fasting soup and Locro is a hearty thick soup. Every household has their own way of making this with different types of beans and potatoes. This is the way my mother would do it. You can make this recipe even if you don’t celebrate Semana Santa and it can also be eatin for dinner on a cold winter night. Mmmm…..Delish!

Makes for 6-8 Servings

Ingredients:

  • 2 Tbsps Achiote Oil or Canola Oil
  • 1 Cup Scallions, finely sliced
  • 2 Garlic Cloves, minced
  • 1 Cup Frozen Corn Kernels, thawed
  • 1/2 Cup Dried Red Beans
  • Salt, Pepper, & Oregano to taste
  • 3 Pounds Idaho, Russet, or Red Potatoes (I used Idaho), peeled & cubed into medium-size pieces (leave in a bowl with cold water so they don’t oxidize)
  • 1/2 Cup Frozen Green Peas, thawed
  • 1/2 Cup Dried Lima Beans
  • Cilantro, for garnish
  • 8 Cups Water

Preparation:

The night before leave the red beans and lima beans in two separate bowls. Fill each up with cold water (about an inch above the beans). Let it soak on the kitchen counter overnight 7-9 hours.

After overnight soaking the beans, drain the soaking water and rinse thoroughly. In two small sauce pots or working one at a time bring each batch of beans up to a boil with water an inch above. Then drain and set aside. Make sure not the mix the beans.

In a dutch oven or medium to large pot heat the oil on medium and add in the chopped scallions and garlic. Saute for 2-3 minutes.

Add in the red beans, salt, pepper, and oregano. Then pour in 2 cups of water, stir to combine and cover with lid. Cook the beans until almost tender, about 15-20 minutes.

After, add in the potatoes and 6 cups of water. Stir and bring to a boil. Then lower heat on medium low without top. Stir once in a while so that the soup gets thick and the potatoes break apart.

About 45 minutes into the cooking, add in the Lima Beans and stir. Keep cooking for 15-25 minutes more or until everything is tender. If the potatoes haven’t broken apart but are tender, use a fork or potato masher and gently mash the potatoes.

After mashing add in the green peas and corn. Stir until warm thoroughly. The soup should be thick. If it’s too thick for your liking add some water.

Before serving check for seasoning, garnish with cilantro and serve with fried sweet plantain, sliced avocados, and a lime wedge. Enjoy!!

Note:

  • This soup can be kept in the freezer for up to a week.

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