Sopión de habichuelas, also known as sancocho de habichuelas, is a delightful, hearty soup that combines spicy and sweet flavors. This recipe was passed on to Aunt Clara by her aunt Flora - a very delicious family tradition indeed!

Time: 35 Mins
Difficulty: Advanced
Serve: 4 people

Before starting to cook: Peel the plantains and the sweet potatoes. Cut the sweet potatoes into 1 inch cubes. Slice the plantains in pieces 1 inch thick.

Ingredients:

• 4 cups of red kidney beans boiled very soft
• 7 cups of water
• 1/2 cup of chopped celery
• 1 small red onion cut into four quarters
• 1 cube of chicken stock
• 1 teaspoon of chopped parsley
• 1 teaspoon of chopped coriander
• 1/2 teaspoon of thyme leaves
• 1 tablespoon of tomato sauce
• 2 plum tomatoes cut into halves
• 1 tablespoon of oil
• 1/2 lb of pork chops with bones.
• 1 lb of spicy pork sausages
• 1/2 teaspoon of mashed garlic
• 1 pinch of oregano
• 1/2 lb of sweet potatoes
• 2 ripe plantains
• 1 teaspoon of sugar
• 1 teaspoon of salt

Preparation:

1. In a pot heat the oil. Add oregano, celery, onion, tomatoes, garlic, and herbs. Stir. Add the pork chops, sausages and two tablespoons of water. When the water has almost evaporated add the chicken stock and two more spoons of water. Stir. Add beans and 3 cups of water mashing the beans over heat. Let half the water evaporate leaving the pot uncovered. Add the remaining water, sugar, sweet potatoes and plantains. Adjust salt to taste. Let boil at medium heat until it reaches a creamy consistency.
   
2. Serve with arroz blanco.