Simply Delicious Sofrito Black Beans: Upgrading Everyday Meals

Jazz up your next meal with these flavorful Sofrito Black Beans! Sometimes it’s tempting to just throw a can of beans on the stove for your Latin American-inspired meals. But with this easy recipe, you will achieve so much more flavor!

What are Sofrito Black Beans?

Sofrito Black Beans is a simple dish consisting of black beans cooked with a base of aromatics ranging from onions to fiery peppers. They work great as a side dish or as a simple yet satisfying meal when paired with rice (and maybe some hot tortillas).

I love sofrito black beans because they’re creamy, filling, and so much more flavorful than black beans by themselves. it’s amazing what a few aromatics and spices can do to a simple dish. If you’re looking for dishes to pair with these beans, try these Smoky chicken Tinga Tacos or Arroz con Pollo.

A Bit of History

Now that you know the basics of this dish, let’s talk about sofrito. In simple terms, sofrito is an aromatic flavor base for several dishes. A traditional hero in several cuisines across Latin America, the Caribbean, and the Mediterranean, it has several variations. You may be wondering, “Why is the same method used in South-Central America and Southern Europe?” The answer to that question lies in the Age of Exploration.

We learned about the Age of Exploration recently at school, so this is fresh on my mind. During the 1400s through the 1600s, foreign trade was a booming industry in Europe. Products from the East such as silk, spices, and ivory were hot commodities. Unfortunately, travel by land to countries such as India and China was both dangerous and inefficient.

Sea travel was much more profitable, so royals would pay explorers to find the best routes from Europe to East Asia. Eventually, while charting new routes, these explorers ran into the Americas. At that time the Americas were not very industrialized, so there was a bounty of land and resources to be found/stolen.

Post Columbus’s voyage to America, countries sent more explorers to bring back riches from the “New World.” Spain and Portugal were leading powers in this surge of exploration. Modern-day Mexico to South America and surrounding areas were their main locations of exploitation. These countries sent large amounts of settlers to the Americas, who then married and intermixed with the locals (henceforth those countries now primarily speak Spanish and Portuguese).

Sofrito

Now back to Sofrito. The first records of sofrito trace back to Catalonia, Spain. It appeared in a cookbook that called it “sofregit.” The method involved cooking vegetables such as garlic, onions, and bell peppers in a bit of fat. After sauteing the vegetables, they added the other ingredients to a dish. The general idea behind this is to activate fat-soluble flavor compounds in the aromatics to carry their flavor throughout the dish.

As mentioned previously, the Spanish settled in modern-day Central and South America during the Age of Exploration. Inevitably, their cooking influenced the local cuisine (and vice versa upon the explorer’s return to Europe). Before the Spanish, cooking ingredients in fat was not a common practice. However, the locals picked up the technique and sofrito made its way across Latin America, each culture putting their own spin on it.

Variations of Sofrito

Sofrito made its way across several countries and now goes by several names such as soffritto, refogado, and recaito. Here are some of the popular variations of sofrito.

Spain – The original, somewhat saucy version with onions, garlic, bell peppers, spices, and tomatoes or tomato paste.

Italy – The Italian soffritto, very similar to the French mirepoix, is composed of slow-cooked onion, carrot, and celery.

Puerto Rico – The Puerto Ricans make a spicy version called recaito, often utilizing cubanelle and aji dulce peppers.

Brazil – A simple but effective style composed of onions, garlic, and sometimes cilantro. My version is closest to this style.

Columbia – This version is called Hogao, and uses a base of tomatoes, onions, garlic, and sometimes green onions or cilantro.

Dominican Republic – The Dominican sofrito, known as sazón can vary greatly from house to house using several ingredients such as onions, tomatoes, bell peppers, garlic, cilantro, culantro, vinegar, and annatto.

Cuba – Cuban Sofrito has 3 primary ingredients (Onion, Green Bell Pepper, and garlic), in addition to secondary ingredients ranging from tomatoes to wine, to spicy peppers, to diced ham.

As you can see there are several flavorful variations on this great creation!

Ingredients for Sofrito Black Beans

Rendered Chicken Fat – I usually have rendered chicken fat in my fridge, and it adds great flavor to the beans. Lard or bacon drippings work great too. I recently looked for some vegan guests, and they loved the version I made using vegetable oil instead of animal fat.

Onion – The base of several dishes, I use white onions in this recipe.

Garlic – Paired with onion, garlic lends a great aromatic flavor to the black beans.

Poblano – I recommend only using one poblano because the goal is to enhance the flavor of the dish without being predominantly spicy. But if you’re going for spicy, feel free to up the amount.

Cumin – A warm, earthy spice that compliments the mild earthy flavor of the beans.

Chili Powder – Adds a subtle spicy and smoky note to the dish

Canned Black Beans – Canned black beans are a quick, healthy, and versatile ingredient that I LOVE using. I’ve never tried using dried black beans, but I am eager to try them side by side.

Salt – Canned black beans are usually pretty salty, so make sure to taste it, before you add a bunch of salt.

Black Pepper – A classic seasoning for just about everything. I freshly crack my pepper with this double-sided grinder.

Bay Leaf – Adds a subtle herbaceous note. I always keep dried bay leaves stocked, which I use for this recipe.

Fresh Lime Juice – A bit of acid is all it takes to improve so many dishes. I opt for lime juice added at the end for a bright and citrus contrast.

Fresh Cilantro – Cilantro contrasts the black beans in both color and flavor. Add it at the end as a garnish for the best results. However, if you think it tastes like soap, feel free to skip it. Allrecipes has an interesting article about this phenomenon if you want to know more.

How to Make Sofrito Black Beans

Step 1 – Saute the Onions

Of the aromatics, onions take the longest to cook. Preheat a medium-sized pot of medium-high heat, then swirl about 1-2 tbsp. of rendered chicken fat (lard or bacon drippings work also) around the hot surface. Place the diced onion in the oil and saute for about 10-15 minutes. The onions should pop and drizzle a little, but sear immediately. You’re looking for onions that are soft, browned, and lightly caramelized without burning the onions or the fat.

Step 2 – Add Garlic and Poblanos

Once the onions are browned, add the garlic and poblano. Adding the garlic and poblano after cooking the onions prevents them from burning and results in a more pronounced flavor.

Step 3 – Add the Spices

The seasonings for this recipe are relatively basic and should be easy to find at your local grocery. Stir in the cumin, chili powder, and whole bay leaf, and cook for almost a minute. The spies also burn easily, so adding them at the beginning is a no-go. However, infusing them into fat helps to spread and bring out their flavor.

Step 3 – Add the Black Beans

Once you have an aromatic, spiced sofrito add the black beans to the party. Make sure to add all the liquid in the cans with the beans. Using this liquid (as opposed to water) is the (not very secret) secret to creamy black beans.

Step 5 – Simmer

After adding the beans, the process is VERY simple. Turn the heat up to high, and bring the mixture to a boil. Then, turn the heat to low and simmer for about 10 minutes or until the beans are thick and creamy. Luckily, the beans don’t overcook easily, so you can simmer them for longer while you prepare accompanying dishes.

Step 6 – Garnish and Serve

Once the beans are creamy, the other dishes are prepared (Chicken Tinga or Arroz con Pollo, anyone?), and your anticipation is taking you over, the beans are just about ready to serve. Add a few healthy squeezes of lime, garnish with cilantro, and you’re upgraded side (or main dish) is ready!

Why Everyone Should Cook with Black Beans

• They’re budget-friendly. Like most beans, black beans are very affordable, on average about a dollar per can. This means you can enjoy sofrito black beans as much as you want without burning a hole in your pocket!
• They’re extremely versatile. Honestly, black beans don’t need much more than a little sofrito to shine. But don’t limit yourself to this recipe! Black beans are a cheap, healthy, and delicious ingredient that tastes great in SO MANY dishes. Try smooth black bean avocado dip, satisfying Nicaraguan gallo pinto, or cowboy caviar.
• They’re packed with protein and fiber. A single serving of black beans provides 8 grams of protein and 6 grams of fiber! For reference, that’s about 24% (almost a quarter) of the recommended daily fiber intake. All that comes with less than a gram of fat. That’s a win-win deal.
• They’re associated with long-term health and longevity. Beans in general are an integral component in the diets of centenarians across the globe. Black beans specifically are a staple in the diet of centenarians in Nicoya, Costa Rica. If you want more information on this read this article from CNBC.

What to Serve With Sofrito Black Beans

Chicken Tinga Tacos