This method uses sofrito, an aromatic mix of herbs and spices that's used as a base for cooking countless Caribbean dishes. You can buy prepared sofrito in most supermarkets or Asian and Caribbean markets. Or, better still, get it from my cookbook, Puerto Rican Cuisine in America. The red wine in this recipe was influenced by my mother, of blessed memory, who received the tip from a Cuban friend.
- 1 Pound dried beans, soaked
- 1 large potato, peeled and cut into 1-inch cubes
- 3 Tablespoons sofrito
- 1 beef boullion cube
- 1 Teaspoon salt
- 1/2 Teaspoon dried oregano
- 1/4 Cup tomato sauce
- 2 Tablespoons dry red wine
To the soaked beans, add the potato, sofrito, beef bouillon cube, salt, oregano, tomato sauce, and dry red wine. Mix well.
Cover and cook over high heat until water is boiling. This should take 5 to 10 minutes.
Lower heat and simmer, covered, for 30 minutes or until beans are completely tender and sauce has thickened somewhat.se