Salvadoran red beans are small and dark, dark red. Our neighborhood Salvadoran grocery store sells easily 15 different brands of these beautiful little beans, all imported from El Salvador. They have a fresh, sweet flavor and rich, creamy texture. Loroco is a yellow flower bud, also from El Salvador, and is often used as a flavoring for Salvadoran cheese pupusas. It has an exotic scent and flavor that goes very well with the beans. And if you still don’t have a pressure cooker, what are you waiting for? It saves, time, energy, and it’s shiny.
Salvadoran Red Bean & Loroco Soup, Under Pressure
makes about 3 quarts
20 ounces Salvadoran red beans
4 ounces loroco, minced
4 ounces minced onion
4 cloves garlic, minced
1 teaspoon oregano
2 teaspoons salt
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 ounce dried epazote, stemmed & crumbled
Combine all ingredients and 12 cups cold water in pressure cooker. Cover and bring to pressure over high heat. Reduce heat to medium-high and cook for 45 minutes. Remove from heat, allow to rest for 15 minutes, then release pressure.
Ladle 3 cups beans & liquid from pot and purée in blender; return to soup, stir well, taste for salt and serve. Great with a little white or brown rice.