Obviously, you're going to have just beans for dinner (unless, maybe?) so just in case, you can make Spanish rice and serve it up with some corn tortillas. Fun side fact about this dish: my phone keeps autocorrecting the name of this to "Soffits" so that's what I call it to take away from its authenticity even more.
Inspiration: Food & Wine
Ingredients
Sofrito
1 medium red or green bell pepper, seeded and cut into quarters
3 aji dulce, aji amarillo, or mini bell peppers, seeded and coarsely chopped
6 large garlic cloves, peeled
1 large yellow onion, coarsely chopped
12 sprigs fresh cilantro, coarsely chopped
Beans
3 cups home-cooked pinto, navy, or pink beans (or two 15-ounce cans, drained and rinsed)
½ cup Sofrito (see above)
2 tbsp bacon fat or olive oil
2 cups low-sodium chicken broth, plus more as needed
2 dried bay leaves
Preparation
Prepare the sofrito: In a food processor or blender, pulse the garlic and peppers until smooth, then add the onion and herbs and blend until smooth. Measure out 1/2 cup sofrito for the recipe, and store the rest in the refrigerator for up to one week, or the freezer for up to 3 months.
In a heavy-bottomed skillet or Dutch oven, heat bacon fat or olive oil over medium-high. Add sofrito and cook, stirring often, until liquid is fully evaporated, and sofrito darkens in color and emits an earthy, verdant aroma, 5 to 7 minutes.
Add beans and bay leaves, stirring to coat. Pour in broth, bring mixture to a boil, then reduce heat to medium-low. Simmer, uncovered, until beans are deeply flavorful and sauce is reduced so it just coats the beans, 25 to 30 minutes. If the beans get too dry during cooking, stir in more broth or water as needed. Serve with white rice, corn tortillas, or in a bowl by themselves with crusty bread.
Comments