Spicy Sofrito and Black Bean Soup

Thinking back on my childhood, I think I pinpoint my now sister-in-law's entry into our family as the moment where our culinary world expanded. I refer to both an exposure to new foods and flavors and to the culture around sharing food. Growing up, my mother and my sister-in-law's parents made almost every meal from scratch. My guess it was both family tradition and economically driven. It's much cheaper to feed your family home cooked meals than pre-made ones (well, it was. Now I'm not sure if that is still the case). During college my sister-in-law would get a craving for something my Mom would make and tell my brother that they needed to buy celery so that they could make "white people food." It was and still is funny because so many of our meals growing up really did start with a base of onions, celery, ground beef, and salt and pepper. My sister-in-law's family, being Puerto Rican, started most dishes with sofrito, adobo, oregano, cumin, and a smattering of other seasonings. Despite eating a lot of Puerto Rican food over the years and watching both my sister-in-law and her parents cook, I still haven't been able to capture the flavors properly in my own house.

When it came to dinner time, we always sat down as a family to eat, as I believe my sister-in-law's family did as well. In our home, someone would serve up food for each person, giving them the amount they wanted. If we wanted seconds, we served ourselves. In my sister-in-law's family, someone serves the food, but typically gives you more than you ask for. When your plate nears empty, someone offers you more. My sister-in-law told me that one of the first times she ate dinner at our home, she left hungry because while she wanted more food, she was never offered any more and she didn't feel comfortable serving herself more even while the rest of us grabbed seconds. Over the years, we have shared many meals and while our tendencies in how we gather and share food may not have changed much, we have become more accustomed to our differences, small as they may be.

As we all grow and explore the world around us, we have been exposed to more styles of cooking and have incorporated those into our lives. My brother and sister-in-law lived in Japan for a couple years and brought back a passion for the Japanese style of cooking. Growing up, we almost never ate fish because we lived in Wisconsin and nobody in my family went fishing. After they returned from Japan, the family started eating fish with more regularity and occasionally we will make miso soup, ginger chicken, or tonkatsu. I lived in China, where a friend and her mother taught myself and a couple other foreigners how to make baozi. For the last couple years, my family has made baozi for our Christmas Eve dinner. This time intensive meal goes quickly when everyone is chipping in to help roll the dough and form the buns. My other sister-in-law, wife of my younger brother, is a vegetarian which has introduced more non-meat options to our family gatherings. When you grow up with every meal being based on a meat and starch, learning to cook delicious vegetarian meals definitely has a learning curve.

As I drove to the grocery store tonight pondering what to cook for this week, I had a craving for Puerto Rican beans. But, me being me and me not really having mastered Puerto Rican food, I made up my own style of sofrito. Below is the recipe for the sofrito and the black bean soup.

Spicy Sofrito

2 medium tomatoes, cored and quartered
1 bell pepper, cored and quartered
1 head of garlic, peeled
8 small shallots, peeled
1 can chipotle peppers in adobo
2 cherry peppers, stems removed and halved
2 tbsp olive oil
1 bunch cilantro

Place all ingredients into a blender and blend until smooth. Place in jars and either refrigerate or freeze.

Black Bean Soup

1 c spicy sofrito
1 1/2 tbsp tomato sauce
1 small jar pimentos with juice
2 tbsp slices green olives with juice
2-4 tsp oregano
1/2 tsp cumin
adobo to taste
3 28 oz cans of low sodium black beans
2 cans of water
2 tsp chicken better than bullion

Place spicy sofrito, tomato sauce, pimentos with juice, green olives with juice, oregano, cumin, and adobo (sprinkle back and forth across the bottom of the pan twice) in the bottom of a large stock pot. Turn heat to medium-high and cook until fragrant. Add the black beans, water, and chicken bullion. Turn heat to high and bring to a boil. Reduce heat to medium-high and cook at a low boil for 15 minutes. Remove from heat and carefully use an immersion blender to blend smooth. Serve hot.

White Beans with Roasted Pepper and Tomatillos

This summer has been keeping me quite busy. I've spent nights and days at my friend's camp, gone to the beach, seen a play in the park, gone out a lot, and taken my dog for countless off leash walks on the Eastern Prom. The weather has been wonderfully hot, so I've been eating a lot of fresh vegetables and hummus. This weekend was more mild, so I took the time this afternoon to make a couple things that required the oven. The recipe below is loosely based on Puerto Rican stewed beans my sister-in-law makes and includes tomatillos, that I wanted to try cooking with again. I was happy with the results.

White Beans with Roasted Pepper and Tomatillos

4 medium tomatillos, husked and washed
1 red bell pepper, washed
2 tbsp olive oil
2 shallots, peeled and chopped
1 tsp cumin seeds
1/2 tsp oregano
adobo to taste
2 cans white beans, rinsed and drained
1 1/2 cans water
1 tsp chicken bouillon
2 tomatoes, cored and chopped
1/4 c chopped cilantro

Set your oven to broil.
Put tomatillos in a cast iron pan and put under the broiler.
Place the pepper under the broiler, turning as the skin blackens.
Once tomatillos are soft and charred on the top, remove from the oven. Place the tomatillos on a plate and scrape out the very burnt juice, but not all of it. Let the tomatillos cool and then chop.
Once the pepper is blackened on all sides, remove from oven and put in a bath of cold water. Once cool, peel, remove the seeds, and then chop.
With the cast iron pan on a burner set to medium, add the olive oil.
Once the olive oil is hot, add the shallots and cook until soft and starting to brown, scraping the browned bits off the bottom of the pan.
Add the cumin seeds, oregano, and adobo and cook until fragrant.
Add beans, water, chicken bouillon, tomatoes, chopped bell pepper and chopped tomatillos.
Bring to a boil and the reduce to a simmer.
Cook, stirring frequently, for about 30 minutes or until the water boils down and becomes thick.
Remove from heat and stir in the cilantro.
Serve hot.

Pan Cooked Pork Chops with Cilantro Rice and Fresh Salsa

I had some unused ingredients from my Mango Jicama Salsa and some tomatoes in my kitchen, so this dinner started with the salsa. Then I decided to finally cook a couple pork chops I had in the freezer for a while and added the rice to round out the meal. I ate the salsa more like a side salad than a condiment.

Fresh Salsa

4 tomatoes, seeded, stemmed and chopped
2 thin slices of red onion, chopped fine
1 jalapeno, seeded, stemmed and minced
1/4 c chopped cilantro leaves
1 to 2 tsp tabasco sauce
juice from 1 lime
1 tsp salt, or to taste
1 tsp sugar

Place all ingredients in a medium bowl and mix.
Set aside while preparing the rest of the meal.

Cilantro Rice

1 c rice
1 tsp salt
1 tbsp butter
3 tbsp cilantro, chopped

Fill a medium stock pot with water and bring to a boil over high heat.
Add salt, mix.
Add rice, stirring until water returns to a boil.
Boil rice until tender, about 10 to 12 minutes.
When rice is done, drain in a sieve.
Melt butter in empty, warm pan.
Add rice back to the pan and stir in the butter.
Sprinkle in cilantro and stir.

Pan Cooked Pork Chops

1 tbsp oil
2 boneless pork chops
adobo, to taste

Heat a cast iron pan over medium to medium high heat.
Sprinkle pork chops with adobo on both sides.
Add oil to hot pan.
Add pork chops and cook until browned well on one side.
Turn pork chops over and cook until done.