| Prep Time | overnight |
| Cook Time | 20 mins |
| Servings |
|
Ingredients
Sofrito
- 1 red bell pepper seeded
- 1 jalapeno pepper optional
- 1 bunch cilantro
- 1/2 large white onion
- 3 cloves garlic
Mexican beans
- 1 lb pinto or black beans soaked overnight
- 1 TBS olive oil
- water to cover
- Sofrito
Ingredients
Sofrito
Mexican beans
|
|
Instructions
- Rinse beans and then soak them overnight in a Dutch Oven. Make sure there is enough water to still cover the beans when they expand.
- The next day, strain water from the beans and then cover them again with fresh water. Boil until tender.
- In a small skillet, heat up olive oil and then add sofrito and cook in the oil until fragrant, about 3 minutes.
- Add the sofrito to the beans and salt to taste. Continue to cook the beans until some of the liquid has cooked off and the sofrito has infused the beans with flavor. Taste again to see if the seasoning is to your liking.