Puerto Rican Sofrito Beans With Rice and Barbecued Pork
Authentic recipe from my Puerto Rican friend, Angelica. When we lived in Virginia we were invited to our friend's house a couple of times for this tasty meal. A couple of ingredients in the sofrito are very hard to find. The Puerto Rican peppers are almost impossible to find (I haven't found them yet) and the culantro sometimes you can find at an Asian market. I haven't found it yet at a Hispanic market. The culatro is a narrow, flat leaf plant and is a type of parsley. The Puerto Rican peppers look similar and are about the size of Habanero peppers, but they are sweet and not spicy at all.
Recipe:
Sofrito recipe, below
Beans recipe, below
Rice, any type, cooked
Pork recipe, or any meat you like, below
Sofrito:
1 bunch cilantro
1 bunch green onion or 1 red onion
8 large cloves garlic
1 tsp capers
2 tsp salt
1 tsp black pepper
1 tsp oregano
2 large green bell peppers
2 celery stalks
10-20 ajies dulces (Puerto Rican peppers)--can substitute 1 red bell pepper
8 stems recao (culantro)--can substitute another 1/2 bunch of cilantro
Blend together in blender or food processor. Makes approximately 3 1/2 C. Freeze what you don't use for another time.
Recipe:
Sofrito recipe, below
Beans recipe, below
Rice, any type, cooked
Pork recipe, or any meat you like, below
Sofrito:
1 bunch cilantro
1 bunch green onion or 1 red onion
8 large cloves garlic
1 tsp capers
2 tsp salt
1 tsp black pepper
1 tsp oregano
2 large green bell peppers
2 celery stalks
10-20 ajies dulces (Puerto Rican peppers)--can substitute 1 red bell pepper
8 stems recao (culantro)--can substitute another 1/2 bunch of cilantro
Blend together in blender or food processor. Makes approximately 3 1/2 C. Freeze what you don't use for another time.
Beans:
2 Tbs olive oil
1/4 C sofrito, above
2 strips of pork fat back cut from 1 slice
1 small can tomato sauce
1 tomato can of water
10-12 green olives
2 tsp capers
30 oz cooked red, pinto, kidney or black beans or a mix
1 potato, peeled and cut in small cubes
Saute fat back and sofrito in olive oil, then add tomato sauce and water. Add olives and capers, then add the potatoes. Cover and simmer until potatoes are tender. Add beans with the juice and simmer 15-30 minutes. Serve over steaming rice.
Pork:
Country-style boneless ribs
Dana's barbecue sauce
Pressure cook ribs for 25-30 minutes or put them in a crock pot on high and cook until tender. Poke holes in a couple layers of aluminum foil. Place ribs on foil and brush with barbeque sauce. Cover with another piece of foil and loosely fold ends of foil together. Poke top foil with a few holes. Grill or broil until ribs are well browned and serve with sofrito beans and rice.
2 Tbs olive oil
1/4 C sofrito, above
2 strips of pork fat back cut from 1 slice
1 small can tomato sauce
1 tomato can of water
10-12 green olives
2 tsp capers
30 oz cooked red, pinto, kidney or black beans or a mix
1 potato, peeled and cut in small cubes
Saute fat back and sofrito in olive oil, then add tomato sauce and water. Add olives and capers, then add the potatoes. Cover and simmer until potatoes are tender. Add beans with the juice and simmer 15-30 minutes. Serve over steaming rice.
Pork:
Country-style boneless ribs
Dana's barbecue sauce
Pressure cook ribs for 25-30 minutes or put them in a crock pot on high and cook until tender. Poke holes in a couple layers of aluminum foil. Place ribs on foil and brush with barbeque sauce. Cover with another piece of foil and loosely fold ends of foil together. Poke top foil with a few holes. Grill or broil until ribs are well browned and serve with sofrito beans and rice.
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