Cuban Black Beans In Habanero Sofrito |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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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. Read more . 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. Heat scale is Medium Hot – Hot. Note** Never cook any kind of dried bean with salt or acid. It makes the skins tough. Many cooks, myself included, add 1/8th Tsp Baking Soda per quart of cooking water. It is supposed to speed cooking time and produces a more tender bean. Ingredients:
cuban black beans |
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. |
habanero sofrito |
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 |
Directions:
1. 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 1/2 - 2 hrs. or until beans are almost done.
2. 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.
3. Add Sofrito to the Black Beans. Partially cover and simmer 30 minutes longer.
4. 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.
5. 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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