Arroz Con Frijoles Recipe - California Almonds

Toast 1 quart of blanched raw almonds at 350 degrees for 8 to 10 minutes until golden brown.

Once cool, transfer the almonds to a container and add 2 quarts of filtered water.

Allow the almonds to soak overnight in the fridge.

The next day, prepare the almond beans in a braising pan.

Render some bacon fat in the pan.

Add garlic and sauté until golden brown.

Add onion followed by peppers and sweat until tender.

Add cumin and tomato paste and sauté until well incorporated into the sofrito.

Add the soaked almonds to the pot and sauté for 1 to 2 minutes, saving the almond water for later use.

Add chicken stock, bay leaves, and salt to the pot.

Bring to a boil, cover the pot, and place in the oven preheated to 350 degrees.

Cook until the almond beans are soft and tender, about 5 to 6 hours.

In a mixing bowl, prepare the Moho sauce by stirring together minced garlic, minced Serrano chili, orange juice, lime juice, almond oil, kosher salt, dried oregano, fresh oregano, and cumin powder.

Scoop the cooked rice onto a serving platter and top it with the almond beans in sofrito.

Scoop some of the cooking liquid over the rice.

Garnish with chopped cilantro and serve with fried plantain chips and the Moho sauce.

Equipment Needed

Spice Level: