My cookbook

Думаю, что именно приготовленную таким способом холодную фасоль я буду подавать в этом году на День Благодарения. Деалаем пурториканское софрито:


Sofrito Sauce

1 green bell pepper , seeded and chopped
1 red bell pepper , seeded and chopped
1 cubanelle , seeded and chopped (see notes for substitute)
1 1/2 cups cilantro leaves , chopped
1 1/2 culantro leaves , chopped
9-10 cloves of garlic , whole
1 large white onion , chopped
3-4 green onions , chopped
2 plum tomatoes , cut into slices or chunks
2 tablespoons fresh oregano

Sofrito

Add all ingredients to food processor. If desired, add enough water or oil enough to blend. (I don’t add liquid when using a food processor). Blend to desired texture.

Store in an airtight glass jar in the refrigerator or freeze in ice cubes.

Разогреваем авокадовое масло. На 1 фунт зеленой фасоли - 3 ложки софрито. Обжариваем пару минут для запаха. Добавляем томатный соус. Обжариваем еще пару минут. Добавляем заранее 3 часа вымоченные в воде и уже почищенные с концов и порезанные зеленые бобы, соль, сахар, черный перец и перец чили, добавляем чуть воды, вскипятили, уменьшили огонь, накрыли крышкой и оставили на 45 минут. Затем еще 45 минут дали настояться.

Ingredients

2 medium tomatoes
2 medium onions, chopped
2 garlic cloves, chopped
2/3 cup extra-virgin olive oil
1 pound green beans, trimmed and halved crosswise
1 cup water
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
Accompaniments:
lemon wedges; thick Turkish or Greek yogurt

Preparation

Cut a small X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in a 3-quart saucepan of boiling water for 10 seconds, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain, peel, and coarsely chop.
Cook onions and garlic in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes and cook, stirring occasionally, 4 minutes.
Add beans, water, sugar, salt, and pepper and bring to a boil. Reduce heat to moderately low, then cover and simmer until beans are very tender, about 45 minutes.
Remove from heat and season with salt and pepper. Cool to room temperature, uncovered, about 45 minutes. Serve beans with juices.

Cooks' notes:
•Beans can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.
•If you can't find Turkish or Greek yogurt, use regular plain whole-milk yogurt drained in a sieve or colander lined with a double thickness of paper towels, chilled, 1 hour.

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