Sunday, September 29, 2019

Ms Mandry's Cuban Black Beans

Ms. Mandry’s Cuban Black Beans
12 – ½ cup Servings 

1 pound dried black beans
5 cups water
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon olive oil
1 tablespoon garlic sofrito
3 tablespoons onions and peppers sofrito
2 teaspoons sea salt

Sort beans by removing any broken beans or other debris. Rinse thoroughly in cold water, drain and transfer to a large pot.  Add the water, granulated garlic, granulated onion and bring to a boil, cover and remove from the heat. Let beans soak for 1 hour covered and undisturbed.  This is called a quick soak. While beans are soaking, heat a skillet over medium heat, add the olive oil, garlic sofrito, onion and pepper sofrito, and saute approximately 3 - 5 minutes until the aromatics fill the air. Transfer sofrito to the bean pot, add the salt, and cook over medium-low heat covered until beans are fork-tender. Approximately 1 hour, stirring occasionally.

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