I use a mix of peppers, onions, garlic, and olive oil to form the base of the sofrito.įirst, I chop half of a green bell pepper and half of a white or yellow onion into small, evenly-sized pieces. The next step is to create the sofrito for authentic Cuban black beans. If I’m short on time, I can use the quick soak method-boiling the beans for 2 minutes, removing them from the heat, and soaking them for 1 hour. I prefer to let the beans soak for a minimum of 8 hours or overnight, which helps soften them and reduces cooking time.
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