Eric Basulto, executive chef of La Boca at the Conga Room, shows that beans are a wonderful, meat-free way to get protein.
Sofrito
Ingredients:
1/2 cup extra-virgin olive oil
1 cup diced mixed peppers
1-1/2 cup diced onions
2 Tbs. garlic
1 Tbs. tomato paste
Preparation:
Saute first four ingredients, stirring occasionally, until there is just a bit of color on the vegetables. Add tomato paste. Sofrito is a flavoring agent used in rice, soups and stews.
Black Bean Soup
Ingredients:
1 lb. black beans
1 qt. water
2 large bay leaves
2 Tbs. oregano
3 qt. vegetable stock
2 tsp. cumin
1 tsp. sugar
1 Tbs. sherry vinegar
1 Tbs. fresh oregano
3 Tbs. cilantro
salt and pepper to taste
Preparation:
Allow the beans to soak overnight in water that contains the bay leaves and oregano. Pour the beans in a large pot, then add sofrito (from the above recipe) and vegetable stock. Simmer for 45 minutes. Add cumin, sugar, salt, pepper, and sherry vinegar. Simmer for an additional 10 minutes, adding fresh oregano and cilantro last. Water and/or vegetable stock can be added or subtracted, depending on favored consistency.
Caldo Gallego
Ingredients:
1 lb. white beans
1 qt. water
2 large bay leaves
2 Tbs. oregano
1/4 cup diced yucca
1/4 cup diced potato
1/4 cup diced turnip
2 Tbs. chipotle in adobo sauce
3 qts. vegetable stock
8 oz. collard greens or kale, sliced
salt and pepper to taste
Preparation:
Soak beans overnight with water, bay leaves and oregano. Add yucca, potato, turnip and chipotle to sofrito during its preparation. Add sofrito and vegetable stock. Simmer for 45 minutes, adding the greens during the last 15 minutes. Add any spices or seasonings during the final 10 minutes of cooking. The soup should simmer for about an hour.
Guests Eric Basulto
Executive Chef, La Boca at the Conga Room
Phone: 323-938-1696
E-mail:
evelyn@congaroom.com
Website:
www.congaroom.com/LaBoca.html
Also in this Episode
