A simple pot of beans is at the heart of Salvadoran cooking, and this recipe is my favorite starting point for many dishes, like breakfast beans, pupusa filling, or refried beans. Making beans takes time, so I like to make a big batch. I usually double the recipe and freeze portions for later. Some I leave whole, while others I puree for refried beans or other recipes. Having beans ready in the freezer makes meal prep much easier for me. If you cannot find Frijoles de seda (Salvadoran Beans) at your local grocery store, you can use black beans or pink beans.
Note: This recipe has significantly more seasoning than traditional Salvadoran beans, as the flavor of the beans tends to degrade over time. If you are planning on eating these right away, you can omit the powdered spices
Ingredients:
1 pound dried frijoles rojos de seda, sorted for debris and rinsed
1 large onion, peeled and cut into quarters
6 garlic cloves, peeled, ends cut off, and crushed
3 bay leaves
1 tablespoon beef bouillon
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon granulated onion
Salt to taste
1/2 lb of chuck beef, cubed into small pieces (optional)
Instructions:
Step 1: Clean and sort your beans, removing any broken pieces or rocks. This step is important because store-bought beans often have some debris mixed in.
Step 2: In a large pot over high heat, bring 8 cups of water to a boil. Add the beans, onion, garlic, bay leaves, sofrito cubes, cumin, garlic powder, granulated onion, and bouillon. If using beef, add the beef cubes now. I like adding the meat to add extra flavor if I plan to puree the beans.
Step 3: Once the beans start to boil, turn the heat to low and let them simmer, partially covered. Stir every 15 to 30 minutes and cook for approximately 3 hours, adding more water as needed to prevent burning.
Step 4: When the beans are tender, remove the bay leaves. Taste the beans, if you need more salt, add it sparingly. Let them cook for a few minutes longer until they've reached the desired flavor. Let cool completely.
Step 5: Pour the beans into souper cubes (or similar containers) and refrigerate overnight to let the flavors meld. Transfer to the freezer the next morning. After the bean cubes are frozen solid, pop them out from the silicone molds and store them in ziplock bags or vacuum seal them for longer storage.
Optional Frijoles Licuados (Pureed Beans): Use a food processor or blender to puree the beans until they reach a runny consistency. I often freeze them this way because it keeps things versatile. You can use them as pureed beans for sandwiches or breakfast, or refry them for refried beans or pupusas.
