Yesterday instead of buying the sofrito at the Cuban store, I went and bought the necessary ingredients for recaito. It took some figuring out what I could and couldn't use. I couldn't use Italian frying or cubanelle pepper but instead used a poblano pepper. Instead of using sweet chili peppers (ajitos) I went for red, yellow and green bell peppers. I could not find recao leaves so I used a bunch of cilantro.
If anyone has the readily available to them, please send me your seeds. I would really appreciate it.
Basic Recaito
1/2 medium yellow onion
1 Italian frying pepper or Cubanelle pepper
2 garlic cloves, peeled
3 sweet chili peppers or bell peppers or mini bell peppers
3 recao leaves or 3 cilantro sprigs
1 sprig cilantro
1 tbsp olive oil
cut and remove seeds from all peppers.
combine all of the ingredients in a blender or food processor.
Refrigerate or freeze in 1/4 cup batches. Good for stews and beans.
Vegetarian Bean Stew
(habichuelas guisadas vegetariana)
1 tbsp olive oil
1/4 cup Recaito
1 cup tomato sauce
2 cups water or vegetable stock (I like to use the stock to give it more of a nutritional value)
1/4 lb calabaza (West Indian pumpkin or whatever you can find) Peeled and diced.
1 cup alcaparrado (a mix of olives and capers but it does boost its flavor but if it's not your thing it's OK to omit)
2 cans of beans (black, pinto, kidney) drained and rinsed
1 tsp black pepper
heat the oil in a pot.
add the recaito and tomato sauce and cook over medium heat for 5 minutes.
add the stock and calabaza.
bring to a boil and the alcaparrado, beans and black pepper.
bring to a boil again.
reduce and simmer uncovered for 15 minutes
You can enjoy this with rice, quinoa, or alone with some crusty bread and vegetables.
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