Wednesday, December 8, 2010

Black Beans with Sofrito

Dried beans are a pantry must have. Sunday I soaked a bag of black beans over night, the next day I drained them, added fresh water and cooked them until tender. I don't add salt or anything until they are tender, then I add seasoning. Using these cooked beans made dinner a snap last night when I whipped up the sofrito, added the already cooked beans and started the rice. Enjoy!

  • 1 pound black beans, soaked, drained and cooked
  • 2 packages sazon
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 serrano chile, seeded and chopped
  • 4 large garlic cloves, minced
  • 1 teaspoon ground oregano
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1 can diced tomatoes
  • 2 tablespoons cider vinegar
  • 1/4 cup red wine
  • Sea salt to taste

In heavy saucepan, heat oil over medium-high heat. Add onion, green pepper, chile and garlic and sauté until softened.

Add oregano, cumin and bay leaf.

Sauté 2 minutes more.

Add black beans to sofrito. Partially cover and simmer 30 minutes longer. Start the rice.

Stir in tomatoes, vinegar and sherry and season with sea salt.

Cook, uncovered, an additional 10 to 15 minutes. Serve over rice with plenty of your favorite hot sauce.


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