Vegetarian Mexican bean pasta is much easier to make than it is to make from scratch.

Ingredients:
Ceruzabab: 400 g
Pritamin cube: 50 g
Maize: 300 g
Canned beans: 1 tin (approx. 400 g)
Flour: 50 g
Oil: 3 tablespoons

Red pepper: 1 teaspoon
Salt: 1 tablespoon (to taste)
Ground pepper: 1 pinch
Hing: 1 g (optional)
Sour cream: 200 ml
Fusilli pasta: 400 g
Smoke flavouring: 2 ml (optional)

Preparation:

1. Prepare the vegetables and the cooking base: I put water in a saucepan (about 2 litres),
then I add the pencil beans, the pritamin cubes and the corn. Season with salt,
and cook over medium heat until the vegetables are tender. If canned
I use corn, I just add it at the end of cooking with the canned beans.

2. Prepare the breadcrumbs: heat the oil in a pan, add the flour,
and fry until light brown. Remove from the heat and add the red pepper,
and dilute with cold water until lump-free.

3. Pour in the stock and season: pour the stock into the vegetables cooking in the pan,
then add the canned beans, sour cream, and a little hing to taste and
smoke flavour. Mix everything well and continue cooking over a slow fire.

4. Add the pasta and finish: pour in the fusilli pasta and cook until done,
until tender (I know it will take longer in the heat, so I don't cook it
too). If necessary, I use boiling water to adjust the consistency of the broth. Finally, season with salt and pepper
and let it rest for a few minutes before serving.
This soup with 400 g of pasta is really filling, perfect for a hearty lunch or
for dinner.
We offer. After tasting, add salt and seasoning if necessary.

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