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Black beans with sofrito
Onion, pepper and garlic softened in oil, simmered with black beans and cumin.
- Time
- 1 h
- Serves
- 4
- Oil
- Midday
Ingredients · Serves 4
- 4 tbsp Noor olive oil
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 4 garlic cloves, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 2 tins black beans (800 g), with liquid
- 1 tbsp vinegar
- Salt; rice to serve
Method
- Make the sofrito: cook the onion and pepper in the oil over low heat for 15 minutes until very soft.
- Add the garlic, cumin and oregano and cook for 2 minutes.
- Add the beans with their liquid, the bay leaf and a splash of water. Simmer for 25–30 minutes, mashing a few beans to thicken.
- Stir in the vinegar and salt to taste. Serve over rice with a drizzle of oil.