by Isabel Cruz
from Isabel's Cantina
(Clarkson Potter, 2007)
Serves 6 to 8; makes about 8 cups
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| convert | Ingredients | |
| For the sofrito | ||
| 1 cup | olive oil | |
| 2 | red bell peppers, cut into medium dice | |
| 2 large | yellow onions, cut into medium dice | |
| 8 | garlic cloves, crushed and peeled | |
| for the beans | ||
| 1 pound | dried white beans (cannellini, navy, or any small variety), picked over and rinsed | |
| 3 cups | Red Bell Pepper Sofrito | |
| 2 tablespoons | chipotle chile powder | |
| Kosher salt | ||
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1. Heat the olive oil in a medium sauté pan over medium heat. Add the bell pepper, onion, and garlic and sauté until the onion is soft and translucent but not brown, about 5 minutes.
2. Transfer the contents of the pan to a food processor and pulse to form a rough paste. (Alternatively, you can let the mixture cool and then finely chop the mixture by hand.)
3. The sofrito can be stored, covered, in the refrigerator for up to 3 days or frozen for up to 2 months. Defrost before using.
Make the beans
1. Soak the beans overnight in a large bowl or pot with enough room
and water to allow the beans to double in size. Drain the beans in a
colander and rinse well.
2. In a large, heavy-bottomed pot over medium-high heat, heat the sofrito until it begins to sizzle, about 1 minute. Add the chipotle chile powder and stir for 1 minute. Add the beans and stir well to coat them with the sofrito.
3. Add 8 cups cold water. Bring to a boil, then reduce the heat so that the mixture simmers. Cover partially and simmer for about 2 hours, or until the beans are tender. Add water as needed to maintain the water level 1/2 inch above the beans.
4. Season with salt and simmer for another 10 to 15 minutes.
5. The beans can be stored, covered, in the refrigerator for up to 3 days. Reheat over medium heat.
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