Stewed Pink Beans
Ingredients:
1 cup Pink beans, dried
1 quart Water, cold
1 cup Pumpkin,West Indian pumpkin (calabaza) or domestic, peeled, 1/2 inch (1.2 cm) dice
1 cup Russett potato, peeled, 1/2 inch (1.2 cm) dice
For the Sofrito:
1 tablespoon Vegetable oil
2 tablespoons Salt pork, 1/4 inch (.6 cm) dice
1/3 cup Ham, 1/4 inch (.6 cm) dice
Pinch Oregano (dried)
1 cup Onion, 1/4 inch (.6 cm) dice
2 Garlic cloves, minced
2 Cilantro sprigs, chopped
1 cup Tomato, peeled, seeded, 1/2 inch (1.2 cm) dice
1/2 Scotch bonnet or Jalapeño pepper, seeded, minced
2 teaspoons Cider vinegar
to taste Salt and black pepper
Method:
Rinse the beans under cold running water. Place them in a container, cover with cold water, and soak overnight. Drain and discard any beans that did not swell.
Place the beans in a large saucepot and cover with the cold water. Bring to a boil andturn the heat down to a simmer. Simmer for 30 minutes.
Add the diced pumpkin and potato and simmer an additional 30 minutes or until the beans are almost tender.
Heat the oil for the sofrito, add the salt pork and ham, and cook until browned.
Add the oregano, stir, and continue to cook for 30 seconds.
Add the onion, garlic, and cilantro; reduce the heat to low and cook, stirring frequently, until the onion is soft.
Mash some of the pumpkin and potato against the side of the pan. Add the sofrito mixture, the tomato, and the jalapeño. Simmer for 30 more minutes or until the liquid thickens.
Add the vinegar and season with salt and pepper.
Notes:
The procedure uses an important element of Latin and Caribbean cooking sofrito.The term is derived from the Spanish word sofreir, meaning “to fry lightly.” Sofrito is an essential flavor element and can be prepared in large amounts and stored in the refrigerator until needed.
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