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Sofrito refers to the cooked onions, garlic, and green pepper that form the basis for much of Spanish Caribbean cooking. This version, made with olive oil, produces a lighter stew than the traditional recipe, which calls for salt pork or bacon. This colorful dish is rich in fiber as well as vitamin C and iron. |
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1 Tbs |
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olive oil |
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1 |
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medium onion, finely chopped |
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1 |
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small green bell pepper, finely chopped |
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3 |
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garlic cloves, finely chopped |
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1 lb |
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yams or sweet potatoes (about 2 1/2 cups), peeled and diced 3/4" |
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2 tsp |
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chili powder |
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1 tsp |
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ground cumin |
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2 |
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cans black beans (19 ounces each), rinsed and drained |
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2 cups |
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chopped seeded tomatoes, or |
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1 |
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can (16 ounces) diced tomatoes, drained |
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3 Tbs |
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chopped fresh cilantro |
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1 Tbs |
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red wine vinegar |
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1/2 tsp |
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tabasco sauce, or to taste |
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Salt to taste |
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1 |
To make the sofrito, heat the oil in a medium-large skillet. Add the onion and green pepper and cook over low heat, stirring occasionally, until very soft, about 15 minutes. Stir in the garlic and cook for 1 minute. Set the sofrito aside. |
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Cook the yams in a saucepan full of lightly salted water just until tender, 8 to 10 minutes. Drain, reserving 1 1/2 cups of the cooking water. |
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In a large skillet or Dutch oven, toast the chili powder and cumin over medium heat, stirring almost constantly, until fragrant and one shade darker, about 3 minutes. Add the beans, tomatoes, and reserved yam cooking water. Bring to a boil, breaking up the tomatoes into smaller chunks with the side of a spoon. Reduce the heat to medium-low and simmer, uncovered, until the mixture is somewhat reduced and thickened, about 10 minutes. Stir in the cooked yams and the sofrito. |
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Stir in the cilantro, vinegar, and hot pepper sauce. |
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Servings: 4 |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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