Food We Love: Rice and Beans recipe

Introduce the recipe and the guest, Sylvia Perez.

Prepare the sofrito by using a mortar and pestle to pound together cilantro, fresh oregano, and garlic.

Optionally, blend the ingredients in a Cuisinart if preferred.

Saute the prepared sofrito in olive oil.

Add chopped ham (or bacon) to the pan and continue to saute until fragrant.

Open canned beans and decide whether to drain them or leave some juice for flavor.

Add the beans and chopped Spanish olives to the pan with the sofrito and ham.

Bring the mixture to a boil, then cover and let it cook for about 10 to 15 minutes.

Serve the beans with rice, and optionally with fried plantains (tostones).

Add a little sugar to the beans at the end for extra flavor.

Equipment Needed

Dietary

Allergens