Name: Salvadoran Bean Soup
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Salvadoran
Ingredients: 1 lb dried small red beans, soaked overnight and drained; 8 cups water; 1 lb pork belly or bone-in pork ribs, cut into 2-inch pieces; 2 tsp salt; 2 tbsp vegetable oil; 1 large white onion, finely chopped; 1 green bell pepper, finely chopped; 4 garlic cloves, minced; 1 tsp ground cumin; 1 tsp dried Mexican oregano; 1 bay leaf; 1 lb fresh yucca (cassava), peeled and cut into 2-inch chunks; 1 ripe plantain, peeled and sliced into 1-inch rounds; 1 green plantain, peeled and sliced into 1-inch rounds; 2 tbsp fresh cilantro, chopped; 1 lime, cut into wedges, for serving; Salt and black pepper to taste

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A hearty traditional soup from El Salvador, this dish simmer red beans with tender pork, yucca root, and sweet ripe plantain for a deeply comforting one-pot meal. It is commonly ladled over white rice with a squeeze of lime and a side of warm corn tortillas.

Prep Time20 mins

Cook Time70 mins

Total Time90 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

485 kcalCalories
18 gFat
6 gSaturated Fat
52 gCarbs
12 gFiber
6 gSugar
26 gProtein
620 mgSodium
920 mgPotassium
85 mgCalcium
5 mgIron
24 mgVitamin C
85 mcgVitamin A

Ingredients

For the beans and pork

1 lb dried small red beans, soaked overnight and drained
8 cups water
1 lb pork belly or bone-in pork ribs, cut into 2-inch pieces
2 tsp salt

For the soup base

2 tbsp vegetable oil
1 large white onion, finely chopped
1 green bell pepper, finely chopped
4 garlic cloves, minced
1 tsp ground cumin
1 tsp dried Mexican oregano
1 bay leaf

For finishing the soup

1 lb fresh yucca (cassava), peeled and cut into 2-inch chunks
1 ripe plantain, peeled and sliced into 1-inch rounds
1 green plantain, peeled and sliced into 1-inch rounds
2 tbsp fresh cilantro, chopped
1 lime, cut into wedges, for serving
Salt and black pepper to taste

Directions

Combine the drained red beans and pork pieces in a large heavy pot, cover with the 8 cups of water, and bring to a boil over high heat. Reduce the heat, skim any foam, and simmer gently for 50 to 60 minutes, or until the beans are tender and the pork is cooked through.
Carefully remove the pork from the pot, set it aside to cool slightly, then shred the meat off the bone and discard the bones. Reserve the beans and cooking liquid.
Heat the vegetable oil in a small skillet over medium heat, add the onion, bell pepper, and garlic, and sauté for 5 to 6 minutes until softened and lightly golden. Stir in the cumin and oregano and cook for 30 seconds until fragrant.
Add the sautéed aromatics, the bay leaf, and the yucca chunks to the pot of beans. Simmer uncovered for 15 minutes, then add the ripe and green plantain slices and continue to simmer for another 10 to 15 minutes until the yucca and plantains are fork-tender.
Return the shredded pork to the pot, season the soup with salt and pepper to taste, and simmer for 5 more minutes to let the flavors meld. Remove the bay leaf before serving.
Ladle the soup over bowls of warm white rice, scatter fresh cilantro on top, and serve with lime wedges and warm corn tortillas on the side.

Cook’s Notes

Soak the beans overnight in cold water with a pinch of baking soda to speed up cooking and improve texture.
For a deeper, smokier flavor, substitute smoked pork hocks or Spanish-style chorizo for part of the pork belly.
The soup thickens considerably as it cools; stir in a splash of water when reheating leftovers to restore the broth consistency.
Serve with curtido (Salvadoran fermented cabbage slaw) on the side to add a bright, tangy contrast to the rich broth.

DinnerSavoureux