Sopa de Frijol con Costilla de Cerdo
A hearty and comforting Salvadoran soup made with red beans, tender pork ribs, and a variety of vegetables. This dish is a staple in Salvadoran homes, known for its rich flavor and nourishing qualities.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Servings6
DifficultyMedium
🧂 Ingredients
- 1 lb Red beans(dried, soaked overnight)
- 1 lb Pork ribs(cut into pieces)
- 8 cups Water
- 1 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 2 medium Carrots(peeled and diced)
- 1 medium Zucchini(diced)
- 1 medium Potato(peeled and diced)
- 1/2 medium Green bell pepper(diced)
- 1/4 cup Cilantro(chopped)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Rinse the soaked red beans and place them in a large pot with the pork ribs, chopped onion, minced garlic, and 8 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 1.5 hours, or until the beans and pork are tender.
- 2
Add the diced carrots, zucchini, potato, and green bell pepper to the pot. Continue to simmer for another 30 minutes, or until the vegetables are tender.
- 3
Stir in the chopped cilantro. Season with salt and black pepper to taste.
- 4
Serve hot, garnished with extra cilantro if desired.
💡 Pro Tips
- ✓For a richer flavor, you can add a bay leaf during the simmering process.
- ✓If you prefer a thicker soup, you can mash some of the beans against the side of the pot before serving.
- ✓This soup can be made ahead of time and reheated; the flavors often deepen overnight.
🔄 Variations
- Add other vegetables like corn on the cob pieces or chayote.
- For a spicier kick, add a diced jalapeño or serrano pepper along with the other vegetables.