 |
http://www.elagasse.com
Click HERE for RECIPE...
See the website for TIPS on this recipe!
Ingredients:
1 cup of dry beans (1/2 of a 1 pound bag)
or, 1 can of beans with its liquid
2 ounces of achiote oil
3 Tablespoons chopped onion
1/4 cup of sliced red pepper
2 ounces of sofrito
1 medium sized garlic clove, chopped
1 cup of water
1 teaspoon of onion powder
pinch of black pepper
4 ounces of tomato sauce
1 beef bouillion cube
Optional ingredients:
1 ounce of salted fatback (tocino)
2 ounces of cooking ham
1/4 - 1/3 cup of squash (butternut) or
calabaza, cubed
pinch of oregano
pinch of chopped recao or cilantro
Procedure:
___________________________________
If using dry beans:
a- Rinse the dry beans in a strainer or
colander, and remove any small stones or
damaged beans.
b- If you have the time, simply soak the
cup of dry beans in cold water overnight.
c- If you are making the beans the same
day, bring the beans to a boil for 2 minutes
in 3 cups of water. Remove from heat, cover
and set aside for 2 - 3 hours.
d- Discard the water using a strainer.
If using canned beans, no prior preparation
is necessary.
_______________________________________
1 - On medium flame, bring the the achiote
oil, the salted fatback, and the ham to a
simmer in a medium-sized saucepan. Since the
fatback and ham are optional, if you are not
using them, simply heat the oil and proceed
to step 3.
2 - Simmer the ham and fatback for 2 -3
minutes until you see them getting golden
colored.
3 - Add the chopped onion, and simmer
approximately 1 - 2 minutes, until onion is
translucent.
4 - Add the sliced red bell pepper, and
simmer again for 1 - 2 minutes.
5 - Add the sofrito.
6 - Simmer until the sofrito starts to
thicken - this could take up to 3 to 10
minutes, depending upon the heat of the
stove, and whether your sofrito is at room
temperature, or still slightly frozen.
Notice the simmering action in the video, and
adjust your heat accordingly.
7 - Add the chopped garlic, and simmer
approximately 1 minute. Stir it, so that it
doesn't burn!
8 - Add the beans, and the water. Let it
come back to a simmer.
9 - Add the onion powder, the black pepper,
and the tomato sauce.
10- Lower the flame to LOW. Cover, and let
simmer: approximately 30 minutes to 1 hour
for dry beans, 10 minutes for canned beans.
11- For dry beans only: test a bean or two
for doneness during this time. If they are
still firm, keep simmering. The times are
approximate, since it depends upon the type
of bean, the length of time they were soaked,
and your preference of firmness.
12- If you are using the optional squash, add
it at this time.
13- Add the beef bouillion cube, and a pinch
of oregano.
14- Cover and simmer another 10 - 15 minutes
on Low heat. Test the squash for doneness,
and keep simmering until the squash is soft.
15- Add the optional pinch of chopped
cilantro.
16- Remove from heat, and serve.
¡Buen Provecho!
Tags : Puerto Rico Rican Food beans habichuelas recipe Boricua LaGasse Cooking |
