Sofrito Black Beans Guatemalan Style Recipes

ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)

Steps:

• In a large pot, soak beans overnight in 10 cups of water.
• Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
• Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
• Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

SOFRITO BLACK BEANS

Steps:

• Clean the beans. Pour black beans into a strainer, and rinse. Run your fingers through the beans a few times and pick out any rocks or dirt.
• Soak the beans. Pour beans into a large pot and cover by a couple inches with water. Ideally, let sit overnight. If you're running short on time you can skip the soaking step and put the beans directly on the stove, add the bay leaves and bring to a boil.
• Cook the beans. If you've soaked them overnight, drain the beans the next day, return to the pot, and cover by a few inches with fresh water. Place over medium-high heat, add bay leaves, and bring to a boil. Reduce heat to a simmer, cover, and let cook until beans are tender, about 1 hour.
• Make sofrito. Meanwhile, heat oil in a large frying pan. Add onions, jalapeños, and garlic and season generously with salt. Cook, stirring occasionally, until vegetables are starting to brown and become soft, about 8-10 minutes. Add chili powder, cumin, and coriander and stir to toast the spices for a couple of minutes.
• Combine sofrito and beans. Once beans are tender, add onion mixture to beans and stir to combine. If you'd like the bean broth to be thicker, let the beans cook uncovered until they are the desired thickness. Taste and season with salt. Serve!

AUTHENTIC PUERTO RICAN SOFRITO RECIPE

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

SOFRITO BEANS

Steps:

• Heat oil in large skillet.
• Add next 7 ingredients.
• Cook 5 minutes.
• Stir in tomatoes and sauce.
• Cook another 5 minutes.
• Stir in beans.
• Another 5 minutes!
• Serve over a mound of rice.

GUATEMALAN STYLE BLACK BEANS

Steps:

• Soak beans over night.
• When ready place all ingredients in either a slow cooker, pressure cooker or stock pot on the stove and let simmer all day on low. Usually around 6 hours.
• Serve with sour cream, sweet plantains, tortillas or fresh bread.

SOFRITO BLACK BEANS (GUATEMALAN STYLE)

Steps:

• Heat the olive oil, sauté the onion until dark golden brown, but not burned, add the beans, Careful because when you add the beans to the oil, the oil will react to the water in the beans, and it may cause a burn, add the water, simmer until 1/4 of the liquid is reduced, check for salt.

DOMINICAN SOFRITO (SAZóN)

Steps:

• Gather the ingredients.
• Chop and blend all ingredients in a food processor or blender until finely chopped.
• Place mixture in a glass jar with a tight lid. Refrigerate up to one week.

SLOW COOKER PUERTO RICAN BLACK BEANS WITH SOFRITO AND CILANTRO

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.