Salvadoran · serves 6 · about 110 minutes
The pot of small red silk beans that runs the Salvadoran week — simmered with onion and garlic until the broth turns rosy and the kitchen smells like someone loves you.
Ingredients
- 1 lb Iberia Small Red Beans W/S 15 oz
- 1/2 onion, in one piece
- 4 cloves garlic, smashed
- 1 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 10 cups water
- to taste salt
Method
- Rinse the beans; no soak needed if they're fresh-ish, overnight if they've sat a while.
- Cover with the water; add the onion, garlic, and oil.
- Simmer gently, partly covered, 1.5-2 hours, until the beans are creamy and the broth has turned red-brown and glossy.
- Salt only at the end — earlier and the skins toughen.
- Serve brothy in cups alongside dinner, or blend a portion for refritos tomorrow. The pot improves overnight.