Tasty black beans are embellished with onions, garlic, and bell peppers. Sofrito,a classic Latin American dish, is a good choice for an easy, everyday kind of meal. Serve over rice if you’d like. Round the meal out with a fresh green salad and simply prepared hardy greens. Adapted from The Vegetarian Family Cookbook by Nava Atlas. Photos by Evan Atlas.
Black Bean Sofrito
- 1 tablespoon extra-virgin olive oil
- 1 medium onion finely chopped
- 3 to 4 cloves garlic minced
- 2 medium bell peppers any color or a combination of two, finely diced
- 3 1/2 to 4 cups cooked black beans from 1 1/3 cups raw, or two 15- to 16-ounce cans, drained and rinsed
- 1 large firm ripe tomato, finely diced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Juice of 1/2 lemon or lime to taste
- Salt and freshly ground pepper to taste
- 1/4 cup chopped fresh cilantro or parsley
- Hot cooked brown rice optional
- Heat the oil in a large skillet. Add the onion and sauté over medium heat until it is translucent.
- Add the garlic and the green and red pepper dice and continue to saute until they have softened and the onion is golden.
- Add the remaining ingredients except the last two, along with 1/3 cup water. Bring to a simmer.
- Mash a small amount of the black beans with the back of a wooden spoon, just enough so that a thick sauce forms. Simmer gently over low heat, covered, for 10 minutes.
- Season with salt and pepper, then stir in the cilantro or parsley. Serve on its own or over hot rice.
Per serving: Calories: 231; Total fat: 4g; Protein: 13g; Fiber: 132g; Carbs: 39g; Sodium: 5mg
- Here are more Tasty, Easy Bean Main Dishes.