One pillar of Cuban cuisine is sofrito — onion, green pepper and garlic sauteed in olive oil. Here it lays the flavour base for a dish appreciated everywhere in Cuba.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2006
In large saucepan, cover beans with 6 cups (1.5 L) water; soak for 12 hours in refrigerator. (Or cover with water and bring to boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour.)
Drain beans; cover with 6 cups (1.5 L) cold water. Add 1 of the bay leaves and bring to boil; reduce heat, cover and simmer until tender, about 45 minutes. Reserving cooking liquid, drain beans.
In large saucepan, heat oil over medium-low heat; fry onion, pepper, garlic, oregano and remaining bay leaf, stirring often, until golden, about 10 minutes.
Add rice, beans, 4 cups (1 L) of the reserved cooking liquid and salt ; bring to boil. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Discard bay leaves. Season with vinegar (if using).
Nutritional facts <b>Per serving:</b> about
- Sodium 290 mg
- Protein 12 g
- Calories 333.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 61 g
- Iron 17.0
- Folate 68.0
- Calcium 4.0
- Vitamin A 9.0
- Vitamin C 35.0