Tom Burke: Sofrito Green Beans 5/16/13

8:41 AM, May 16, 2013   |    comments
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Sofrito

Latin style sauce comprised of chopped onions, garlic, green chiles, and fresh herbs / similar consistency to a pesto or recado / can be used to flavor black beans, braised pork, grilled chicken, seafood or vegetables (green beans, potatoes, cauliflower, asparagus, tomatoes + roasted squash or pumpkin)

 

Yields: 2 cups

3 bunches cilantro

1 bunch scallion

1 tsp fresh oregeno

10 cloves garlic

2 shallots

1 med/large poblano green chile

1/4 cup fresh lime juice

1/4 cup water

1 tsp kosher salt

1 tsp ground cumin

1 tsp ground black pepper

 

Wash and clean all fresh herbs and trim tops to scallions / remove stem and seeds from green chile / place all ingredients into blender or food processor and puree until smooth / sofrito can be frozen or refrigerated up to 7 days in air tight container

 

Blanch fresh clipped green beans in heavily salted boiling water for 5 minutes / shock in iced water immediately to stop cooking / drain and cool / heat 1 tbl vegetable oil in pan / add 2 cups green beans, silvered shallots and roasted corn kernels / saute on high heat until beans blister / add 1-2 tbls sofrito, toss, and serve / substitute roasted butternut squash, blanched cauliflower or roasted potatoes for green beans / also can be used with sauteed onions and peppers as base for black beans, soups, or stews

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