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Cuban Black Beans In Habanero Sofrito Recipe |
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Written by J. Donavan Stanley
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Sunday, 25 May 2008 |
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These beans are an excellent accompaniment to any tropical style Barbecue. Sofritos are a sautéed mixture of seasonings and finely chopped vegetables, such as onions, garlic, and peppers, used as a flavor base for many Spanish, Caribbean, and Latin American dishes. Many are pureed raw and then sautéed at a sizzle in oil before adding to a recipe. This recipe uses a chunky Cuban Sofrito to flavor the Black Beans and is usually served over white or yellow rice and topped with chopped white onion or scallion. Ingredients: - 1 lb dried Black Beans, washed and soaked overnight, drained
- 1 Tsp dried Epazote (Omit if not available)
- 1 Tomato, peeled, seeded and chopped.
- 2 Tbls Cidar Vinegar
- 2 Tables Dry Sherry
- Salt to taste.
- 2 Tbls Olive Oil
- 1 Med Green Bell Pepper, chopped
- 2 small Onions Chopped
- 2 Red Habanero Chiles, seeded and chopped
- 4 large cloves Garlic, minced
- 1 Tsp Oregano (Preferably Mexican)
- 1 Tsp Cumin, toasted and ground
- 1 Bay Leaf
- Garnish: Quartered Limes, Chopped Onion or Scallions, Cilantro Leaves
Instructions:- Place soaked, drained Beans and Epazote in a pot with 2 Qts of Water and partially cover.
- Bring to a boil, lower heat slightly and cook for 1 ½ - 2 hrs. or until beans are almost done.
- Heat oil over medium high heat in a heavy sauce pan.
- Add Onions, Green Peppers, Chiles and sauté until softened.
- Add Oregano, Cumin and Bay Leaf.
- Saute for 2 minutes more.
- Add Sofrito to the Black Beans.
- Partially cover and simmer 30 minutes longer.
- Stir in Tomatoes, Vinegar and Sherry and season with Salt.
- Crush some of the beans to release their starch and add body to the liquid.
- Cook uncovered for an additional 10 – 15 minutes.
- Adjust seasoning before serving.
- Serve over yellow (traditional) or white rice and top with chopped scallions or white onion.
- Garnish with Limes and Cilantro Leaves.
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