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I've made these beans a zillion times and they are to die for. The sofrito definitely adds another layer of flavor and just seems to "freshen up" the beans. I usually stick with the initial sofrito but if you don't like cilantro, try the variation with the ground coriander, as it's very good, too.
Black Beans
Serves 6. Recipe from the cookbook "The Best Recipe" from Cook’s Illustrated.
Beans:
1 lb. black beans, picked over and rinsed
1 smoked ham hock (about 1/2-lb.), rinsed (I use smoked ham shank,
about 2 lbs.)
1 green bell pepper, stemmed, seeded and quartered (I chop it)
1 med. onion, minced
6 med. garlic cloves, minced
2 bay leaves
1-1/2 teaspoon salt (I leave this out until beans are cooked)
Sofrito (see below for variations):
2 Tablespoons extra-virgin olive oil
1 med. onion, minced
1 small green bell pepper, stemmed, seeded and minced
2 teaspoons dried oregano (I smash it between my fingers)
1/4 teaspoon salt
1-1/2 teaspoons ground cumin
1 Tablespoon juice from 1 medium lime
1/3 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
1. FOR THE BEANS: Bring all bean ingredients to boil in 12 cups of water over medium-high heat in heavy soup kettle or Dutch oven, skimming surface as scum rises. Reduce heat to low and simmer, partially covered, adding more cooking liquid reduces to level of beans, until tender but not splitting (taste several as they cook unevenly), about 2 hours. Remove ham hock from beans. When cool enough to handle, remove ham from bone, discard bone and skin, and cut meat into bite-size pieces; set aside. Remove and discard bay leaves.
2. FOR THE SOFRITO: Meanwhile, heat oil in large skillet over medium heat, add ingredients from onion through salt; sauté until vegetables soften, 8 to 10 minutes. Add cumin, sauté until fragrant, about 1 minute longer.
3. TO FINISH DISH: Scoop 1 cup beans and 2 cups cooking liquid into pan with sofrito; mash beans with potato masher or fork until smooth. Simmer over medium heat until liquid is reduced and thickened, about 6 minutes. Return sofrito mixture and meat from ham hock to bean pot; simmer until beans are creamy and liquid thickens to sauce consistency, 15 to 20 minutes. Add lime juice and simmer 1 minute longer. Stir in cilantro, adjust seasoning with salt and pepper if necessary, and serve hot over white rice.
Sofrito variations:
Black Beans with Dry Sherry
Follow recipe for Black Beans, adding 1 teaspoon ground coriander to sofrito along with cumin, substituting dry sherry for lime juice, and omitting cilantro (I used lime juice instead of dry sherry and it was super).
Black Beans with Bacon, Balsamic Vinegar, and Sweet Pepper
Fry 1/2 pound bacon, cut into 1/2-inch strips, in medium skillet, over medium heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel-lined plate. Follow recipe for Black Beans, omitting ham hock and substituting bacon fat for olive oil and 1 medium red bell pepper for the green pepper in sofrito. Add cooked bacon to beans with sofrito, and substitute 2 teaspoons balsamic for lime juice.
Note: We serve the beans with the following garnishes: sour cream, sliced pickled jalapenos, Tabasco sauce, sliced green onions or snipped fresh chives and sauteed bacon bits. You can also use diced tomatoes if they're in season, too.
Black Beans
Serves 6. Recipe from the cookbook "The Best Recipe" from Cook’s Illustrated.
Beans:
1 lb. black beans, picked over and rinsed
1 smoked ham hock (about 1/2-lb.), rinsed (I use smoked ham shank,
about 2 lbs.)
1 green bell pepper, stemmed, seeded and quartered (I chop it)
1 med. onion, minced
6 med. garlic cloves, minced
2 bay leaves
1-1/2 teaspoon salt (I leave this out until beans are cooked)
Sofrito (see below for variations):
2 Tablespoons extra-virgin olive oil
1 med. onion, minced
1 small green bell pepper, stemmed, seeded and minced
2 teaspoons dried oregano (I smash it between my fingers)
1/4 teaspoon salt
1-1/2 teaspoons ground cumin
1 Tablespoon juice from 1 medium lime
1/3 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
1. FOR THE BEANS: Bring all bean ingredients to boil in 12 cups of water over medium-high heat in heavy soup kettle or Dutch oven, skimming surface as scum rises. Reduce heat to low and simmer, partially covered, adding more cooking liquid reduces to level of beans, until tender but not splitting (taste several as they cook unevenly), about 2 hours. Remove ham hock from beans. When cool enough to handle, remove ham from bone, discard bone and skin, and cut meat into bite-size pieces; set aside. Remove and discard bay leaves.
2. FOR THE SOFRITO: Meanwhile, heat oil in large skillet over medium heat, add ingredients from onion through salt; sauté until vegetables soften, 8 to 10 minutes. Add cumin, sauté until fragrant, about 1 minute longer.
3. TO FINISH DISH: Scoop 1 cup beans and 2 cups cooking liquid into pan with sofrito; mash beans with potato masher or fork until smooth. Simmer over medium heat until liquid is reduced and thickened, about 6 minutes. Return sofrito mixture and meat from ham hock to bean pot; simmer until beans are creamy and liquid thickens to sauce consistency, 15 to 20 minutes. Add lime juice and simmer 1 minute longer. Stir in cilantro, adjust seasoning with salt and pepper if necessary, and serve hot over white rice.
Sofrito variations:
Black Beans with Dry Sherry
Follow recipe for Black Beans, adding 1 teaspoon ground coriander to sofrito along with cumin, substituting dry sherry for lime juice, and omitting cilantro (I used lime juice instead of dry sherry and it was super).
Black Beans with Bacon, Balsamic Vinegar, and Sweet Pepper
Fry 1/2 pound bacon, cut into 1/2-inch strips, in medium skillet, over medium heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel-lined plate. Follow recipe for Black Beans, omitting ham hock and substituting bacon fat for olive oil and 1 medium red bell pepper for the green pepper in sofrito. Add cooked bacon to beans with sofrito, and substitute 2 teaspoons balsamic for lime juice.
Note: We serve the beans with the following garnishes: sour cream, sliced pickled jalapenos, Tabasco sauce, sliced green onions or snipped fresh chives and sauteed bacon bits. You can also use diced tomatoes if they're in season, too.
Last edited by Crybaby on Mon Jul 10, 2017 3:20 am; edited 1 time in total
