BALCK BEANS DOMINICAN STYLE

BALCK BEANS DOMINICAN STYLE image

Number Of Ingredients 9

Steps:

1. Wash one bag of black beans. Place in large stock pot and add cold water to about 4" above the beans. Bring to a boil, then reduce heat to medium. Simmer for one hour, keeping an eye on the water level, and adding more as needed to keep beans covered. After the beans are tender, add 2 bay leaves. 2. Cook enough brown rice according to package directions. 3. For the sofrito* Whiz the following in a mini-Cuisinart or blender, or chop as fine as you can ("The more surface area you create, the more flavor you extract," explains Rosenny): 5 good sized cloves of garlic 1/2 Cubanelle pepper, chopped roughly 1/2 large yellow onion, chopped roughly Add to blender: About 1/3 bunch of cilantro-- wash, chop off roots, chop in half About 4 large sprigs of fresh thyme - wash, chop off woody ends Heat 4 tablespoons olive oil in a heavy pan. Add sofrito mixture and stir. Optional: add a scant 1/8 teaspoon Dominican or Mexican oregano ONLY if available. Italian oregano is NOT the right flavor. Add: 1/4 teaspoon ground cumin 2 heaping tablespoons of tomato paste Simmer briefly to bring out the sugar in the tomatoes. 4. Stir the sofrito mix into the beans. Add 1 1/2 teaspoon of salt, or to taste. Let the beans cook on low heat for at least 1/2 hour. Done when nice and thick (see photo in slide show). We served this with a salad of bibb lettuce, tomato, cucumber and Clementine , with a simple dressing of fresh lemon juice and olive oil.