Sopa de Frijoles Rojos con Plátano y Aguacate (Salvadoran Red Silk Bean Soup) – Authentic El Salvador Recipe
Rich, deeply comforting Salvadoran red bean broth served with sweet plantains and creamy cheese.
- Country of Origin
- 🇸🇻 El Salvador (Central America, Americas)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Salvadoran red silk beans, Fried ripe plantains, Crumbled queso duro and avocado, Garlic, Sweet green bell pepper
Ingredients for Sopa de Frijoles Rojos con Plátano y Aguacate (Salvadoran Red Silk Bean Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) salvadoran red silk beans, prepped into bite-sized pieces
- 1.5 cups fried ripe plantains, washed and trimmed
- 1 cup crumbled queso duro and avocado
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional El Salvador seasoning (sweet green bell pepper, cilantro, onion)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and garlic for 3–4 minutes until fragrant.
- Stir in sweet green bell pepper, cilantro, onion and toast for 45 seconds to release the essential oils of El Salvador's kitchen.
- Add salvadoran red silk beans and fried ripe plantains, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in crumbled queso duro and avocado, adjust seasoning, and ladle steaming hot into deep bowls.