How to Make Sofrito
RECIPE:
Sofrito
Yields: 1 ⅔ cup | Time: 5 minutes
This green seasoning base is an aromatic blend of bell pepper, cilantro, onion, oregano and garlic. The result is a pestolike mixture that transforms a blasé meal into a Puerto Rican-inspired fusion that hits both top and bottom notes of flavor.
To use, first cook down a few tablespoons of the vegetables and spice mixture in an oiled skillet. After two to three minutes, the sofrito relaxes and releases its fragrance and flavors. This seasoning base will add island flavor to nearly any dish.
Justine Garcia, the food blogger behind Born and Bred in Brooklyn, is embracing her Trinidadian and Puerto Rican heritage during the pandemic by cooking Caribbean recipes like her grandmother’s sofrito. PHOTOGRAPHY BY SCOTT BLEICHER
There are many variations when it comes to making sofrito, which is popular in parts of Latin America. Justine Garcia, the food blogger behind Born and Bred in Brooklyn, shares with us this garlic-packed version that her grandmother used to make. Ms. Garcia also shares her 20-minute recipe for Puerto Rican beans.
Other uses for the sauce: Add a tablespoon of sofrito to cooked and drained pasta, a pot of rice, and even rub some under the skin of a whole chicken before roasting.
During the pandemic we will be publishing traditional and easy Caribbean-inspired recipes as part of our special Stay-at-Home Issue.
INGREDIENTS:
2 cups culantro or cilantro, chopped
½ cup yellow onion, chopped
15 garlic cloves, peeled
1 ½ cups green bell pepper, chopped
2 tbs fresh oregano, stems removed
Preparation:
Place the ingredients in a blender and blend until smooth.
Freeze the mixture in an ice cube tray for future use.
Recipe:
Puerto Rican-Style Beans
Serves 6 | Time: 30 minutes
INGREDIENTS:
2 tbs olive oil
3 tbs sofrito
4 tbs tomato sauce
¼ cup green olives, pitted and sliced
2 tbs olive brine
2 to 3 tsp sazon
24 oz canned kidney beans, rinsed (pinto beans also work)
1 cup butternut squash, cubed into
½ inch pieces (optional)
2 to 3 cups water, enough to cover the beans.
½ tsp adobo, to taste
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Feel free to substitute an ingredient with another item that fits a similar flavor profile. Here are the substitutions we made.
Tomato sauce: Use ketchup, spaghetti sauce or marinara.
Green olives and brine: Use a vegetable marinated in oil or in a vinegar-based brine. We used artichoke hearts.
Sazón: A blend of sea salt, achiote, cumin, garlic, annatto, black pepper and coriander. Make your own blend with equal parts of whatever of those you have available.
Adobo: A blend of sea salt, garlic, turmeric, black pepper and oregano. Make your own blend with equal parts of whatever of those you have available.
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Preparation:
Heat oil in a deep pot before adding sofrito. Simmer for 2 minutes on medium to low heat. Add the tomato sauce, olives, brine and sazón. Blend and continue to simmer for 3 to 4 minutes. Stirring occasionally.
Add the rinsed and drained beans and butternut squash (if using). Pour in enough water to cover the beans. Stir occasionally, making sure nothing sticks to the bottom. Taste the water for flavor and balance. Add adobo seasoning to taste. Cover and simmer on low for 20 minutes.
Serve over rice.
