Alubia Blanca-Potato Soup with Cascabel Chile Salsa

ranchogordo.com

Charlene G

½ cup cooked Alubia Blanca, Royal Corona or Cassoulet beans

2-½ cups cooked potatoes (about 3 medium potatoes), cubed

2 cups liquid made up from leftover bean broth, potato cooking water or a combination

3 tablespoons Cascabel Chile Salsa (see below)

2 tablespoons Crema Mexicana or sour cream

1 teaspoon of Rancho Gordo Oregano Indio

Salt to taste

Directions at ranchogordo.com

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