This soup is classic in Salvadoran cuisine. Almost every household makes beans every week to use them as a base for many dishes. This soup is easy to make and so nutritious. I am glad is part of Salvadoran diet.
You eat this soup accompanied of black rice –made with the beans soup, cheese, sour cream, and avocado.
Beans cooked like this, are a base for refried beans, drunk beans, poached eggs in bean soup, and more.
You would love how easy cooking dry beans is!
Beans are multipurpose! We eat them in a soup with toppings like sour cream, crumble cheese, avocado, and by adding pork meat, of beef when cooking.
You can also use them in your salads, or make refried beans. The ideas are endless. They are nutritious and low in sodium!
Simple ingredients
Dry beans
Onion
Garlic
Salt
How to make beans soup (step by step)
- Rinse dried beans thoroughly.
- Dice onion and peal garlic gloves.
- Add all ingredients in the instant pot.
- Set instant pot manual for 60 minutes.
- Allow natural release and enjoy!
Variations
You can add pork, or beef to the soup. The variation makes a most flavorful soup. If you use these meats, you might not want to use the beans for other recipes like salads. You could make refried beans, but beans get greasy and the soup also has extra fat in it. It is superb, but I would suggest to eat hot and as a soup only.
How to serve
Serve with rice, and other toppings like crumble cheese, avocado, chips.
How to store
You can store in an airtight container in the fridge for about a week. You can also freeze up to three months. To defrost just place them in a pot over the stovetop at low heat to defrost slowly.
