The silver sky, the intermittent rain and the cold weather inspired me to start
a pot of soup. I like to cook a big batch and save some for later. Most Salvadoran soups can be eaten as entrees, they are loaded with vegetables, herbs and meats. TRY THIS WHITE BEAN SOUP recipe. If you are a vegetarian omit the meat, and if Pork is not your kind of meat you can use chicken thighs instead. In my cookbook you can find dozens of delicious and authentic Salvadoran recipes.
I am sharing this soup recipe from my cookbook Delicious El Salvador: 75 Authentic Recipes for Traditional Salvadoran Cooking, available at http://deliciouselsalvador.com/shop_2.html
White Bean and Pork Rib Soup (Copyright material)
Sopa de Frijoles Blancos con Costilla de Cerdo
When I started writing this cookbook, my Salvadoran friends would always ask me if I planned to include this recipe in the soup section. Well, here it is! The combination of white beans, oregano, pork, annatto, and thyme creates a velvety texture that explodes with flavors.
Serves 6
1½ cups dried white or navy beans (12 ounces)
8 cups water
2 pounds baby back pork ribs cut into individual ribs
1 large or 2 small bay leaves
2 garlic cloves, minced
½ cup chopped onion
1 cup chopped tomato
1 teaspoon ground annatto seeds
1½ teaspoons salt
1 tablespoon fresh thyme (1 teaspoon if dried)
2 cups coarsely chopped carrots
Freshly ground black pepper to taste
1 tablespoon dried oregano
Sort through the beans for any little stones or shriveled/broken beans and discard. Rinse in cold water, place in large pot, and add the 8 cups of water.
Over medium to high heat bring the beans and water to a boil, and then add the ribs, bay leaf, garlic, onion, tomato, annatto, salt, and thyme. Bring everything back to a full boil, cover, and immediately reduce heat to medium. Cook the soup for about 2 hours, stirring every so often.
Remove ½ cup of beans and 1 cup of liquid from the soup; set aside and let it cool slightly. Meanwhile, add the carrots to the pot and continue cooking for about 15 minutes. Purée the ½ cup of beans and the 1 cup of liquid in a blender or food processor and stir in back into the soup.
Cook uncovered for another 5 minutes, then remove from the stove. Discard the bay leaf and correct the salt. Add and stir the black pepper to taste Serve hot and lightly sprinkle each serving with the dried oregano.
sounds good except for the pork. I’m a vegetarian.
Hi Geraldine! This is one of those soups that taste just as delicious with or without the meat. The flavor does not depend on one single ingredient.
Is the perfect soup for a vegetarian, just omit the meat and add tofu instead. Enjoy!
Love that you have this blog! Can’t wait to buy the book when it comes out!
I was born in El Salvador but don’t really know how to cook the great food I love so much!
Will try this recipe soon!
Thanks for sharing
Hola Christina, Thank you for your nice comments. Please visit my website to learn more about the book. Is available for preorder on amazon. I am a mother of three U.S. born sons and wanted to pass on the legacy of our delicious and authentic cuisine to them and the next generations of Salvadoran descendants in the world.