Recipe by Lori Ross
This is basically black beans with sofrito…delicious!
1 lb dried black beans or 8 cups canned white beans
1/3 cup olive oil
1 med. Onion diced
2 scallions minced
4 cloves garlic minced
1 bell pepper seeded and diced
1 fresh jalapeno seeded and minced (any color or half red/half greed)
1 tomato chopped or 1 Tbsp tomato paste
3 Tbsps red wine vinegar
1 Tbsp each of dried oregano and ground cumin
3 Tbsps of chopped cilantro or parsley
1 Tbsp salt and 2 tsps pepper
If using dried beans, place in heavy pot with enough water to cover beans. Bring water to boil, then strain and rinse beans and return to pot with fresh water. Cover and simmer gently for 1 and1/4
hour until skins are soft but beans retain their shape. Add salt to taste during last 10 minutes of cooking. Drain.
If using canned beans, proceed with recipe below
Make the sofrito:
Heat oil in skillet over med-high heat. Add onion, scallions, garlic, peppers and sauté for 7 minutes stirring often. Stir in chopped tomato and vinegar with remaining spices and herbs. Reduce to medium and cook 5 minutes more, Remove from heat.
Add cooked beans to sofrito and simmer uncovered until the mixture becomes thick (20-30 minutes). Serve beans at once or cool then reheat later.