Ingredients:
500g small red beans, dry
1/4 white or yellow onion, diced
2 garlic cloves, minced
1 tbsp salt
2.5l water
freshly-ground black pepper, to taste
Optional toppings: pico de gallo, avocado, cooked rice, hard boiled egg, crema Salvadoreña
Method:
Wash and pick over the beans then add to a large pan with the water, garlic, onion and salt. Bring to a boil over high heat then reduce the heat to medium. Cook, uncovered, for about 2 hours, or until the beans are fully tender.
After about 1 hour of cooking top up the liquid level with 1l water.
After 2 hours cooking check that the beans are tender then taste the soup and adjust the level of salt and black pepper, to your personal taste.
To serve, divide the beans between 4 warmed bowls then top up with the stock. If desired, garnish each serving with your choice of Pico de Gallo, Cooked Rice, Hard Boiled Egg, Crema Salvadoreña (or sour cream).
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