Slow Cooker Puerto Rican Black Beans With Sofrito And Cilantro Recipes

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AUTHENTIC PUERTO RICAN SOFRITO RECIPE



Authentic Puerto Rican Sofrito Recipe image

Sofrito is a base used in traditional Hispanic cooking for stews, beans, and meat.

Provided by Latina Mom Meals

Categories     Sauce

Time 15m

Number Of Ingredients 8

5 green peppers (seeded and chopped)
2 red peppers (seeded and chopped)
4 cubanelle peppers (seeded and chopped)
1 pack or about 12 aji dulce peppers (seeded and chopped)
5 cups Spanish onions (chopped)
1 cup of garlic (chopped)
1 bunch of recao (chopped)
1 bunch of cilantro (chopped)

Steps:

  • Once everything has been rinsed and seeded, in small batches blend them in either a food processor or blender. (They may have to be done in batches. Onions are great on the bottom, they give off a lot of liquid once blended.)
  • Refrigerate in a sealed container. Freeze in small containers extras that will not be used within the next two weeks

AUTHENTIC RED BEANS IN THE SLOW COOKER - PUERTO RICAN STYLE



Authentic Red Beans in the Slow Cooker - Puerto Rican Style image

Slow Cooker Red Beans and Rice is a simple and authentic slow cooker recipe that you won't be able to find just anywhere.

Provided by Sarah Robinson

Categories     Main Course     Slow Cooker

Time 8h15m

Number Of Ingredients 9

1 cup Ham bone or bacon (optional)
1 Table Spoon of oil (Vegetable oil)
1/2 cup Sofrito
1 dry bag of pink or red beans
1 can of tomato sauce
1 cup of Spanish olives
Garlic salt or Adobo to taste or you can use a Sazon packet
1/2 cup cilantro
2 cups water to cover beans

Steps:

  • Prep Beans according to package instructions (I usually soak overnight)
  • Cook diced bacon or ham with oil (do not over fry-don't drain)
  • Add the sofrito, olives and tomato sauce cook this for about 5 minutes over low heat.
  • Add beans to crockpot after soak prep
  • Add all of of the ingredients, bring to a boil low heat setting simmer for approximately 7-8 hours or so until tender.

Nutrition Facts : Calories 26 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 267 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SLOW COOKER PUERTO RICAN BLACK BEANS WITH SOFRITO AND CILANTRO



SLOW COOKER PUERTO RICAN BLACK BEANS WITH SOFRITO AND CILANTRO image

Categories     Bean

Yield 6 people

Number Of Ingredients 19

For the sofrito:
1 green bell pepper, seeded, roughly chopped
1 red bell pepper, seed, seeded, roughly chopped
1 large tomato, seeded, roughly chopped
1 medium onion, peeled, roughly chopped
4 large cloves of garlic, peeled
1 cup cilantro leaves
1/2 cup flat-leaf parsley leaves
For the beans:
2 cups dried black beans
3/4 cup sofrito
1/2 cup chopped canned tomato
3/4 tsp ground cumin
1/2 tsp Mexican oregano
1/4 tsp mild red pepper flakes
1 small onion, diced
1 large garlic clove, peeled and smashed
Kosher salt and fresh black pepper, to taste
1/2 cup fresh cilantro, roughly chopped

Steps:

  • Place all of the sofrito ingredients in a food processor or blender, and chop finely (do not pureé). In a 3-quart slow cooker, combine the beans, 3/4 cup of the sofrito, tomato, cumin, Mexican oregano, red pepper flakes, onion and garlic. Add 4 cups of water, and stir. Cook on LOW for 7 hours, until the beans are soft but still hold their shape. Season to taste with salt and black pepper. Stir in the fresh cilantro, and serve hot, over rice.

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