Slow Cooker Puerto Rican Black Beans with Sofrito and Cilantro
- 1 green bell pepper, seeded, roughly chopped
- 1 red bell pepper, seed, seeded, roughly chopped
- 1 large tomato, seeded, roughly chopped
- 1 medium onion, peeled, roughly chopped
- 4 large cloves of garlic, peeled
- 1 cup cilantro leaves
- 1/2 cup flat-leaf parsley leaves
- 2 cups dried black beans
- 3/4 cup sofrito
- 1/2 cup chopped canned tomato
- 3/4 tsp ground cumin
- 1/2 tsp Mexican oregano
- 1/4 tsp mild red pepper flakes
- 1 small onion, diced
- 1 large garlic clove, peeled and smashed
- Kosher salt and fresh black pepper, to taste
- 1/2 cup fresh cilantro, roughly chopped
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Black beans, dried (2 cups)
- Cilantro, leaves (1 cup)
- Cilantro, fresh (1/2 cup)
- Cumin, ground (3/4 tsp)
- Flat-leaf parsley, leaves (1/2 cup)
- Garlic (4 large cloves)
- Green bell pepper (1)
- Mexican oregano (1/2 tsp)
- Onion, medium (1)
- Onion, small (1)
- Red bell pepper (1)
- Tomato, large (1)
- Tomato, canned (1/2 cup)
- Condiments
- Sofrito (3/4 cup)
- Cooking & Baking
- Garlic clove, large (1)
- Kosher salt and fresh black pepper (1)
- Red pepper flakes, mild (1/4 tsp)
Preparation
Read recipe preparation on theperfectpantry.com
Social Stats
70.3Rating
1-100
1-100
12Tweets
119Facebook
Shares
Shares
11StumbleUpon
Views
Views
2,209PinterestPins
Recipe Stats
Published April 5, 2012 (10 months ago).
268 people saved this recipe.
