Rainbow Sofrito Black Beans

[rieux]

Beans are a staple Chez Rieux, but these are possibly the best black beans I've made.

• 1 lb. dried black beans (substitute 6 c cooked beans)
• 1 medium yellow onion, finely chopped
• 3 oz. tomato paste
• 3 small, sweet peppers (red, yellow, orange!), finely chopped (substitute 1 bell pepper)
• 1 jalapeño, seeded and finely chopped

Comments

[fennel]

What does one miss out on by using canned beans rather than soaking dried ones?

This sounds tasty, and I feel like the fact that it involves cooking the beans for much, much longer than I have ever considered cooking beans is a sign of unfamiliar wonders within.

[rieux]

What does one miss out on by using canned beans rather than soaking dried ones?
I use dried beans because they're cheaper and easier to store. I've heard they can taste better, but I've never tried to compare. This sounds tasty, and I feel like the fact that it involves cooking the
beans for much, much longer than I have ever considered cooking beans is
a sign of unfamiliar wonders within.
I like beans to be very soft. Canned black beans are acceptable after a 20 minute boil/simmer (pintos need longer), but I find that the longer they cook, the better the texture gets. It's possible to do it faster at a higher temperature, but that makes them more likely to burn.

For this recipe, I'd say three hours for dried beans or two hours for canned beans would likely be good enough.

[token_fail]

Sounds good!

[fennel]

I finally made a batch of these, and they were indeed very, very good. Thank you!

[rieux]

Cool. Did you attempt dried beans, by any chance?

[fennel]

I didn't. It was the result of unexpectedly having an evening free, so even had I had the courage to try dried beans, there was no time.

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[anonymous]

very use full information. thank you.