Sofrito Beansdominican Republic Recipes

CARIBBEAN-STYLE SOFRITO

Steps:

• Place the green, red, orange, and yellow bell peppers in a blender or bowl of a food processor. Add the tomatoes, green onions, cilantro, tomatillos, and garlic. Blend or pulse according to your preference to make a chunky or smooth mixture. Refrigerate in a covered container up to 5 days, or freeze up to 45 days.

DOMINICAN SOFRITO (SAZóN)

Steps:

• Gather the ingredients.
• Chop and blend all ingredients in a food processor or blender until finely chopped.
• Place mixture in a glass jar with a tight lid. Refrigerate up to one week.

AUTHENTIC PUERTO RICAN SOFRITO

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
• Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
• Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
• Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

[RECIPE + VIDEO] DOMINICAN SOFRITO & SAZóN

Steps:

• Cook: Saute all the ingredients at very low heat until they release their flavor and the onions have become translucent. Continue with your cooking preparation.
• Blend: Combine the ingredients and mix in a blender until you obtain a coarse paste. Keep refrigerated for up to a week. Or freeze in a zippy bag for up to a month.

SOFRITO BEANS(DOMINICAN REPUBLIC)

Steps:

• Heat up some oil in a medium pot.
• Add sofrito and cook past the point where it releases all its juices.
• To the point where it starts to get toasty. That is the yummy bits that will make your beans incredible.
• Next, add the beans.
• And splash in water or stock(stock preferred).
• Simmer gently until the beans are tender and flavorful. This takes about an hour.
• Season generously!

SOFRITO(DOMINICAN REPUBLIC)

Steps:

• Roughly cut up all ingredients.
• Toss the wettest ones in a large food processor and give them a couple of quick pulses. This moistness will help process the rest of the ingredients(the tomatoes and tomatillos).
• Next, add the herbs - parsley and cilantro.
• Then, add as many of the other ingredients as you can fit.
• Give the processor several whirs and stirs. Keep adding whatever didn't fit before and pulse until you get a coarse blend. Some sofritos are really chunky, some are like a paste. You decide.
• Season with salt and pepper if you like, but it may be best to season the dish it goes in, in order to have more control.
• Refrigerate and use as needed.

DOMINICAN BEANS

Steps:

• Purée half of beans in food processor with 1 cup water until smooth.
• Tie cilantro into a tight bundle with string.
• Cook onion and garlic in olive oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until onion is softeneed but not brown, about 8 minutes. Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.
• Add puréed and whole beans, Cubanelle pepper halves, cilantro, bay leaves, salt, oregano, pepper, and remaining 2 cups water, then simmer, uncovered, stirring occasionally, 1 1/2 hours (mixture will reduce and thicken). Remove and discard Cubanelle pepper halves, cilantro, and bay leaves, then serve.

SOFRITO

Steps:

• In a large food processor or blender, blend the peppers and garlic until smooth.
• Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.