Salvadoran · serves 6 · about 60 minutes
Red bean soup, Salvadoran style — the silk beans loosened into their own broth with vegetables and herbs, rice waiting in the bowl. Rainy-season medicine.
Ingredients
- 4 cups Iberia Small Red Beans W/S 15 oz
- 1 chayote or zucchini, cubed
- 1 carrot, sliced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 1 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 3 cups water
- 1/2 cup cilantro
- 2 cups Iberia Parboiled Rice 5 lbs
Method
- Soften the onion and garlic in the oil with the Sazon.
- Add the beans with their broth and the water; bring to a simmer.
- Add the chayote and carrot and cook 15-20 minutes until tender.
- Crush some beans against the pot to thicken the body.
- Finish with cilantro. Ladle over a scoop of rice in each bowl, and let the spoon do the rest.