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Bernard Rieux

11:49 pm: Rainbow Sofrito Black Beans

Beans are a staple Chez Rieux, but these are possibly the best black beans I've made.

  • 1 lb. dried black beans (substitute 6 c cooked beans)
  • 1 medium yellow onion, finely chopped
  • 3 oz. tomato paste
  • 3 small, sweet peppers (red, yellow, orange!), finely chopped (substitute 1 bell pepper)
  • 1 jalapeño, seeded and finely chopped
  • 4 large garlic cloves, minced
  • 1 T cilantro, minced
  • 1/2 t cumin seed
  • 2 T olive oil
  • 1 T balsamic vinegar
  • 2 T cider vinegar
  • cracked black pepper
  • salt

This recipe needs to be started 10 to 15 hours before you want to eat it. First, soak the dried beans in plenty of water for six to 10 hours before you begin cooking. Before boiling, dump out the water and replace with enough fresh water to more than cover them. Add about 1/2 t salt, a dash of black pepper, and the tomato paste. Cover and bring to boil; then simmer over low flame for 3 hours. (If starting with cooked beans from a can, 2 hours should be enough.) You'll need to add water occasionally to prevent it from drying out and burning.

While the beans are cooking, start the sofrito. Add half the oil to a saute pan over low heat. Add the onions and some salt, and sweat for maybe 20 minutes, until the onions are very soft and yellow. Add the rest of the oil, the minced peppers, and the garlic, and let them simmer 10 more minutes. Then add the cumin seed and cilantro, and simmer for a while longer, maybe 20 minutes. Remove from the heat, add the vinegar, and stir.

When the beans are very soft and starting to render, mix in the sofrito and simmer for an additional 20 minutes.



Comments

[User Picture]
From:fennel
Date:December 7th, 2007 06:14 pm (UTC)
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What does one miss out on by using canned beans rather than soaking dried ones?

This sounds tasty, and I feel like the fact that it involves cooking the beans for much, much longer than I have ever considered cooking beans is a sign of unfamiliar wonders within.
[User Picture]
From:rieux
Date:December 7th, 2007 07:05 pm (UTC)
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What does one miss out on by using canned beans rather than soaking dried ones?
I use dried beans because they're cheaper and easier to store. I've heard they can taste better, but I've never tried to compare.
This sounds tasty, and I feel like the fact that it involves cooking the
beans for much, much longer than I have ever considered cooking beans is
a sign of unfamiliar wonders within.
I like beans to be very soft. Canned black beans are acceptable after a 20 minute boil/simmer (pintos need longer), but I find that the longer they cook, the better the texture gets. It's possible to do it faster at a higher temperature, but that makes them more likely to burn.

For this recipe, I'd say three hours for dried beans or two hours for canned beans would likely be good enough.
[User Picture]
From:token_fail
Date:January 28th, 2008 03:23 pm (UTC)
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Sounds good!
[User Picture]
From:fennel
Date:May 7th, 2008 11:30 pm (UTC)
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I finally made a batch of these, and they were indeed very, very good. Thank you!
[User Picture]
From:rieux
Date:May 8th, 2008 03:36 pm (UTC)
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Cool. Did you attempt dried beans, by any chance?
[User Picture]
From:fennel
Date:May 8th, 2008 03:41 pm (UTC)
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I didn't. It was the result of unexpectedly having an evening free, so even had I had the courage to try dried beans, there was no time.
From:(Anonymous)
Date:January 17th, 2011 01:20 am (UTC)

provides access

(Link)
very use full information. thank you.
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