Tuesday, December 21, 2010

Soupy Black Beans

The beans are great as a main course since they are high in protein but they also go great with the shredded beef I posted a few weeks ago. Serve with rice, fried plantains and slices of avocado or quartered oranges. 'Sofrito' is a typical base in most latin cuisine, it is a savory, flavorful sauce. The main ingredients are tomatoes and onions finely diced and slowly cooked in olive oil. I know there is a bit of apprehension at eating beans because of their 'effect' but if you make sure to soak the beans overnight AND rinse well before adding fresh water it will be fine (no side-effects) and they are super healthy.

1 1/2 lbs. dried black beans
3 TBSP vegetable oil
1 chicken boullion cube
2 tsp salt
4-6 cups water
1 TBSP olive oil
1 cup onion, finely chopped
2 cups tomato, seeded and chopped
1 clove garlic, pressed
1 TBSP chives
1 bay leaf
1/4 tsp tabasco sauce
1 TBSP white vinegar
1 TBSP red wine vinegar
1 tsp oregano
1/4 tsp cumin
1/2 tsp sugar
3 tsp salt
1/4 tsp black pepper
1 chicken bouillion cube

1. Soak beans overnight in vegetable oil, 2 tsp salt and water to cover; rinse well and drain
2. Heat olive oil in 4-6 quart heavy pot; Add beans, 4-6 cups water, 1 tsp salt, 1 beef boullion cube and dash tabasco
3. Bring to a boil, then reduce heat and simmer for about 2 hours or until tender; set aside
4. For the sofrito: Heat a large frying pan with olive oil; Add onion and sauté until translucent
5. Add the rest of the ingredients (tomatoes through boullion cube)
6. Lower heat and allow to simmer about 8-10 minutes, stirring frequently
7. Add the sofrito mixture to the beans and over medium heat allow to cook about 10 minutes.

Servings 6-8

No comments:

Post a Comment