Frijoles Rojos (Red Silk Beans)
Small red silk beans are the preferred variety in Nicaragua, valued for their creamy texture and rich, savory broth when cooked. They are the heart of the famous “Gallo Pinto” (rice and beans) and are also served freshly boiled in soups or fried and mashed.
About this Ingredient
Small red silk beans, or Frijoles Rojos, are the undisputed king of legumes in Nicaragua, far outshining black or pinto beans in popularity. They are smaller and silkier than other red kidney beans, cooking down to a creamy consistency while holding their shape. These beans are a daily dietary staple, providing a primary source of protein for the population and serving as the foundation for the country's most iconic dish: Gallo Pinto.
While they are often eaten simply boiled (frijoles cocidos) with a bit of broth, they are most beloved when fried. 'Frijoles molidos' involves blending the cooked beans and frying them until they form a smooth paste, while 'Gallo Pinto' sees them mixed with day-old rice and fried together with onions and peppers. The liquid from boiling the beans is also prized, often consumed as a nutritious bean soup with an egg or cheese, known as 'sopa de frijoles.'
Culinary Uses
- Gallo Pinto (Rice & Beans)
- Sopa de Frijoles (Bean Soup)
- Frijoles Molidos (Refried Beans)
Cultural Significance
The daily bread of Nicaragua. "Gallo Pinto" is the national dish and is eaten for breakfast, lunch, and dinner.