Pinto Beans with Sofrito over Rice
serves 8
2 CANS (12-15 OZ.) PINTO BEANS, insed and drained
2 CUPS WATER
FINE SEA SALT and FRESHLY GROUND PEPPER to taste
4 CUPS WHITE RICE, rinse the rice until the water runs clear
6 ½ CUPS WATER
2 TABLESPOONS CANOLA OIL
1 MEDIUM ONION (diced)
1 MEDIUM BELL PEPPER (seeded and diced)
4 GARLIC CLOVES (minced)
½ BUNCH CILANTRO (chopped)
2 TEASPOONS DRIED OREGANO
FINE SEA SALT and FRESHLY GROUND PEPPER to taste
If rice is not available any small pasta can be substituted.
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Place 2 CANS (12-15 OZ.) PINTO BEANS that have been rinsed and drained and 2 CUPS WATER in a medium pot and bring the beans to a simmer. Let cook over low heat 15-20 minutes, adding more water as needed. Season with FINE SEA SALT and FRESHLY GROUND PEPPER.
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Place 4 CUPS WHITE RICE in a bowl and rinse the rice until the water runs clear; drain. In a pot, bring the rice and 6 ½ CUPS WATER to a boil. Reduce heat to low, cover and simmer until the water has been absorbed, 12 to 15 minutes. Remove from heat and fluff gently with a fork to separate the grains. Keep warm. (If rice is not available any small pasta can be substituted.)
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Meanwhile, prepare the sofrito. Heat 2 TABLESPOONS CANOLA OIL in a pan and add 1 MEDIUM ONION (diced) and 1 MEDIUM BELL PEPPER (seeded and diced); sweat until limp, but with no color, about 5 minutes. Add 4 GARLIC CLOVES (minced) and cook for another 2 minutes. Add ½ BUNCH CILANTRO (chopped) and 2 TEASPOONS DRIED OREGANO. Season with salt and pepper and puree in a blender until smooth.
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To serve, stir the sofrito into the beans and serve over rice.
Source: NY Post, Chef Eric Ripert