Cuban Black Beans In Habanero Sofrito
From jimrug1 15 years ago
- 120 minutes to make
- Serves 6
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. See less
Ingredients
- CUBAN black beans shopping list
- 1 lb dried black beans, washed and soaked overnight, drained shopping list
- 1 Tsp dried Epazote (Omit if not available) shopping list
- 1 tomato, peeled, seeded and chopped. shopping list
- 2 Tbls Cider vinegar shopping list
- 2 Tables dry sherry shopping list
- salt to taste. shopping list
- habanero SOFRITO shopping list
- 2 Tbls olive oil shopping list
- 1 Med green bell pepper, chopped shopping list
- 2 small onions Chopped shopping list
- 2 Red habanero Chiles, seeded and chopped shopping list
- 4 large cloves garlic, minced shopping list
- 1 Tsp oregano (Preferably Mexican) shopping list
- 1 Tsp cumin, toasted and ground shopping list
- 1 Bay Leaf shopping list
- Garnish: Quartered limes, Chopped Onion or scallions, cilantro leaves shopping list
How to make it
- 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.
The Rating
Reviewed by 7 people-
Yeah baby. Love black beans.
jenniferbyrdez
in kenner loved it
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My family just loves beans! Baked beans, pinto beans, black beans, lima beans, green beans (starting to sound like Forest Gump!), and these are going to be made this weekend!
crabhappychick
in Pittsburgh loved it
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A Habanero Sofrito? Wow. I love sofrito and this is a kicked up version. I add baking soda to my cooking of the dried beans, too. A total must. Salt really wrecks those babies during cooking...I think it not only makes the skins tough, but it ma...more
lunasea
in Orlando loved it
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