• 1 cup Sangre De Toro beans
  • 4 cloves garlic
  • 1 onion
  • 1 bell pepper
  • 3 bay leaves
  • 4-6 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 4" strip Kombu (do not skip)
  • 1 smoked dried pepper (chipotle or other kind)
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh black pepper
  • 1 teaspoon dried mexican oregano
  • 1 teaspoon dried garlic
  • 1 teaspoon white pepper
  • 1/2 - 1 teaspoon cayanne pepper (depending on how spicy you like it)
  • 1/4 cup Olive oil plus more for sautéing the onions and peppers
  • 2 cups water
  • 1 16.9 oz package Plantstrong Sofrito Broth (or veggie broth of your choice)

 Directions: 

1. In the bottom of a thick bottom pot or your pressure cooker, saute onion, bell pepper, garlic until soft and translucent.

2. Add all of the spices and saute for a couple more minutes.

3. Add the beans, water, broth, bayleaves, thyme and Kombu.

4. Bring to a boil and then simmer on the stove for 3 hours, making sure to add water ocationally to keep beans submerged.

OR pressure cook for 40 minutes on high, allowing the steam to release naturally for 20 minutes.

5. Remove the bay leaf, thyme stems and Kombu

6. If using a pressure cooker, remove the lid, and turn the pressure cooker to saute on high. Bring to a boil for 5-10 minutes to allow the broth to thicken. 

 

 


Leave a comment

Comments will be approved before showing up.


Also in Recipes

Beer Braised Lentils and Sausage
Beer Braised Lentils & Sausage

I created this hearty one pan dinner with Octoberfest in mind. Braising lentils with beer and sausage gives them an irresistible flavor. You'll be saying Danke Shoen! 
pasta e fagioli recipe
Pasta e Fagioli

This beloved Italian classic is a testament to the country's artful simplicity in the kitchen. As we delve into this cherished recipe, we'll honor the time-honored traditions of Italian cuisine by starting with dried cranberry beans, which infuse the dish with unparalleled depth of flavor and an exquisite, creamy texture.
Olive Oil Braised Beans
Olive Oil Braised Beans

In the Basque region of France they don't soak their signature Tolosa beans, they slowly braise them with just water, salt and olive oil. Time and heat to transform even the dense beans from dry to creamy masterpieces. This method works just as well for all heirloom beans! Read more about my bean braising experiments...

SAVE 10%