Sofrito Beansdominican Republic Recipes

DOMINICAN BEANS

Steps:

• Purée half of beans in food processor with 1 cup water until smooth.
• Tie cilantro into a tight bundle with string.
• Cook onion and garlic in olive oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until onion is softeneed but not brown, about 8 minutes. Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.
• Add puréed and whole beans, Cubanelle pepper halves, cilantro, bay leaves, salt, oregano, pepper, and remaining 2 cups water, then simmer, uncovered, stirring occasionally, 1 1/2 hours (mixture will reduce and thicken). Remove and discard Cubanelle pepper halves, cilantro, and bay leaves, then serve.

SOFRITO(DOMINICAN REPUBLIC)

Steps:

• Roughly cut up all ingredients.
• Toss the wettest ones in a large food processor and give them a couple of quick pulses. This moistness will help process the rest of the ingredients(the tomatoes and tomatillos).
• Next, add the herbs - parsley and cilantro.
• Then, add as many of the other ingredients as you can fit.
• Give the processor several whirs and stirs. Keep adding whatever didn't fit before and pulse until you get a coarse blend. Some sofritos are really chunky, some are like a paste. You decide.
• Season with salt and pepper if you like, but it may be best to season the dish it goes in, in order to have more control.
• Refrigerate and use as needed.

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.

SOFRITO

Steps:

• In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

DOMINICAN STYLE RICE AND BEANS

Steps:

• Presoak beans overnight or for a minimum of 3 hours in a large container with enough water to generously cover. Drain water, transfer beans to a large stockpot, and cover with 5 cups of fresh water. Bring to a boil over high heat. Reduce the heat to medium, add the ham or bacon pieces, partially cover, and cook for 1 hour, stirring occasionally. Add 1 cup of water and continue cooking for 30 to 35 minutes.
• Meanwhile, make a sofrito: In a food processor or blender, combine garlic, bell pepper, cilantro, and half of the onion and process to a coarse paste.
• In a small skillet, heat the oil. Add the sofrito mixture, and cook for 1 minute. Add the tomato paste, salt, black pepper, tomato, vinegar, and remaining onion to the beans and cook for 5 minutes. Add the rice and cook uncovered for 10 minutes, stirring occasionally to prevent sticking.
• Reduce the heat to low, cover, and cook for another 15 to 20 minutes. Use a large spoon to separate the rice and bean mixture from the sides of the pot (do not stir any further or the mixture will break up and take on a gluey consistency). The dish is done when the liquid has been absorbed and the rice is fluffy.

SOFRITO BEANS(DOMINICAN REPUBLIC)

Steps:

• Heat up some oil in a medium pot.
• Add sofrito and cook past the point where it releases all its juices.
• To the point where it starts to get toasty. That is the yummy bits that will make your beans incredible.
• Next, add the beans.
• And splash in water or stock(stock preferred).
• Simmer gently until the beans are tender and flavorful. This takes about an hour.
• Season generously!