Wednesday, October 3, 2012

VeganMoFo Day 3: Sofrito Black Beans with Fried Plantains

I love beans, rice, and plantains like nobody's business.  It's the ultimate comfort food, as well as a healthy plant-based source of protein.  These are sofrito black beans with bell peppers, tomatoes, onion, garlic, and cilantro.  You have to wait a bit for the sauce to thicken, but it's worth the wait.  Muy delicioso!

 Recipe adapted from Mel's Kitchen Cafe

4 teaspoons olive oil
1 green bell pepper, seeded and chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 (16-oz) can black beans, rinsed and drained
1 (14.5-oz) can diced tomatoes
1 1/2 cup low-sodium vegetable broth (I used Not-Chick'n Bouillon Cubes)
3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried oregano
1/2 cup water
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground pepper to taste
  1. In a medium saucepan, heat the oil over medium heat.
  2. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender.
  3. Stir in the beans, tomatoes, vegetable broth, thyme, bay leaf, oregano and water; bring to a boil.
  4. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.
  5. Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf.
  6. Serve over the hot rice.
When frying plantains, make sure sure they're ripe with black skins or have yellow skins with patches of black.