Frijoles Salvadoreños
URSA KAISER PREPARES KAREN ROJASʼ
FRIJOLES SALVADOREÑOS RECIPE
Frijoles Salvadoreños
(Salvadoran Beans)
INGREDIENTS
1 pound dry Salvadoran kidney beans (red beans)
1 clove garlic
1 yellow onion
Salt to taste
Cheese and sour cream, optional
PREPARATION
Rinse beans.
Place a medium-size pot filled with water on the stove on medium-high
heat.
Peel and chop onion. Peel garlic and cut off the stem end.
Drop the garlic and onion into the water and bring to a boil.
Pour in beans when the water starts boiling.
About an hour in, add salt to your liking and simmer on medium heat.
Simmer another 45 minutes to an hour until the beans are soft. Then the
beans are ready to be served.
Top with fresh Salvadoran cheese and sour cream. Enjoy!
URSA’S
REFLECTION
Let’s tell one another our
stories, your story, and my
story.
Together, we boil water—that
common element that created
us all. In steam we prepare the meal and make
connections.
Setting the table, you say, “the first table created
was the first table shared.” Neither alone
nor together can we grasp the time.
In this moment we settle for learning
what gives you strength gives me strength too.
We both bring food our ancestors toiled over.
The plates we eat from, rich with color
yours, a different shade than mine,
and both cut from the same useful mold
patiently hold a serving of Salvadoran red beans.
Our meals are made by many hands.
Onions from the United States,
garlic from China, and beans
from Morelos, Mexico.
No one will be forgotten here, tonight
together we share this table
and tomorrow, we will honor
those who sat with us. The ones
who continue to gather and cook.
FROM A KITCHEN IN THE WORLD HOUSE 13