Materials
- 1 lb of dried black beans - soaked overnight
- 1 large onion - diced
- 3 cloves of garlic - minced
- 2 jalapeno pepper - diced
- 2 anaheim pepper - diced
- 2 cubanelle pepper - diced
- 1/2 cup smoked ham - diced
- 1/4 lb of salted pork - cut into cubes
- 1 can of canned tomatoes
- 1 can of tomato paste
- 1/2 cup of cilantro
- 1/2 teaspoon oregano
- 1-2 cups fresh beef broth
- 1 teaspoon cumin
Instructions
- Place the beans in a deep pan, add 12 cups of water, salt to taste, bring to boil
- In a separate skillet, add oil, add salted pork. Grill until rendered of fat.
- Add in the chopped onion, garlic, peppers and cook until the onion is wilted
- Add in oregano, ham, tomatoes, and coriander leaves. Cook briefly. This mixture is known as sofrito
- Spoon tand scrape the sofrito into the beans and continue to cook until 1.5-2 hrs and the broth thickens up. (If the pot runs dry, add beef broth)
- Add cumin and serve with vinegar.
Comments
This can be easily made into a vegetarian dish by removing the ham and salted pork, and replacing beef broth with vegetable broth. Do note, however, that taking those things out will decrease the sodium content, so consider adding in more salt to compensate.
You can also mix it up with the types of peppers that go into this dish.
Source
Originally from Craig Claiborne’s NYT Cook Book.
And Jesse’s dad.