Cuban Sofrito with Green Beans

Join my weekly newsletter to get each week’s recipe emailed to you!

Spice Profile: ancho chiles, black lime, cayenne, coriander, cumin, garlic, Hungarian paprika, lime zest, lime oil, new Mexico chiles

This is such a good dish. Sofrito is a base for many Cuban dishes. I am using it as a base for sauteed green beans, but you could do so many things with it. If you follow this recipe you will have plenty of Sofrito left over. Perhaps slow cook some beef in it or other veggies and serve over rice. It will keep in the refrigerator for at least 5 days. Play with it and have fun!

Take 3 mixed sweet peppers, (prefer Cubanelle but bells work too), and one jalapeno, (optional). De-seed and finely chop. Take one red onion and one medium carrot and finely chop. (It’s all finely chopped.) Take 2 medium or 3 small tomatoes and, you guessed it, finely chop. In a heavy bottom pan, heat 1/3 cup olive oil over medium heat. Once hot add the red onion and sauté for about 5 minutes until soft. Add the carrot and continue cooking for another 5 minutes. Then add the peppers and again cook for 5 minutes, mixing often. Add the spice, (2 tsp Stock+Spice Cuban Sofrito Spice), and after 1 minute add the chopped tomatoes. Mix well and place on a small burner on low heat and let simmer for 30 minutes. Stir occasionally and make sure there is enough liquid. If it starts to look dry you can add some water or dry white wine.

Prepare some snap beans. Place in a hot oiled skillet and sauté until crisp and a little browned. Place a good helping of Sofrito on a plate and top with beans. Add salt to taste and enjoy. This whole mixture would be great over rice as well!