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Best Bean Sprout Recipes

Best Bean Sprout Recipes


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Top Rated Bean Sprout Recipes

This classic recipe comes to us from NYC's The Woo, where Executive Chef Eli Martinez cooks up modern takes on iconic Korean dishes.Once you have all of the ingredients prepped, bibimbap is a fairly simple dish. We suggest making big batches of the components ahead of a dinner party or for weekday meal prep, and then assembling and cooking the dish will only take a matter of minutes.

All you need is 5 minutes, a packet of ramen, and a few other healthy ingredients to take your package of instant ramen and totally transform it into a healthy meal.

This recipe for chicken ramen soup will take you just 15 minutes to make. All you need is chicken, chicken stock, soy sauce, garlic, ginger and some ramen noodles.This recipe is courtesy of McCormick.

Everyone loves this salad–it's crunchy, full of flavor, and bursting with fresh ingredients.Recipe courtesy of The Cheesecake Factory

This recipe for yummy yammy egg foo yung uses ham, shrimp and sweet potatoes to make a delicious dish, served with a homemade sauce. Recipe courtesy of Eggland's Best

A simple soup cannot only take you through a cold winter but right into spring with it’s fresh ingredients. It is a simple quick fix that my whole family loves especially when made with easy House Foods Shirataki Noodles. It can be made with chicken and fish sauce or those can be omitted and it is vegetarian or vegan, just check your individual products to make sure. This can be gluten free also if you make sure the hoisin sauce is also gluten free or omit it. This recipe is courtesy of Noshing with the Nolands.

"Gado" in Bahasa Indonesia usually means one of two things: 1) to eat something raw or 2) to eat something without rice. So important is rice in the typical Indonesian meal that one word has been set aside to designate the unusual practice of eating something without the staple crop.Since most of the vegetables in this salad are cooked, and as far as I can recall, I have never seen someone enjoy this dish with rice, it's probably safe to go with the second definition in this context.Saying something descriptive twice, though, is a way of denoting emphasis, as in, "really really." And so, in reading "gado gado," or "gado²" the translation could be roughly interpreted as "you really, really shouldn't eat this with rice." Why? Because it would be weird.This is a light and refreshing salad popular in many parts of Indonesia. I suspect it is of Javanese origin because of its notably sweet flavor profile and use of (ideally) Javanese palm sugar. No palm sugar? No problem — dark brown sugar makes a decent substitute. Same thing with the "kangkung" — it's a green leafy Chinese vegetable for which spinach is a good substitute; for those of you familiar with Malaysian cuisine, it's the vegetable that's in kangkung belacan. And if the shrimp paste has you worried, no sweat — it's not completely necessary. The most important thing to remember about this salad is that when you serve it, eat it right off the bat. Don’t let it sit, because the vegetables have a lot of water that thins out the dressing (a good thing, at first, since it's pretty thick), but after awhile... not so good.Anyway, the next time it's 100 degrees out at 100-percent humidity and hazy (normal weather in the capital, Jakarta), give this recipe a whirl.Many thanks to Zulinda Budiaman, my mother, for helping me with this recipe.Click here to see more peanut recipes.Click here to see Beyond Sriracha: Sambal Oelek.

Green papaya salad is incredibly popular in Thailand, so next time you're hankering for a salad, switch it up with this recipe.This recipe is courtesy of About.com.

This stir-fry recipe is simple and delicious. It's perfect for a quiet night at home, and lunch the next day!See all recipes for mushrooms.Click here to see Bountiful Basil Recipes.


How To Sprout Beans: Lentils, Mung Beans, & Garbanzo Beans (Chickpeas)

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Beans are among the easiest of foods to sprout, and doing so helps to pre-digest them. Some (like lentils) can be eaten raw, though most people will digest beans best they're lightly steamed or cooked.

Here are very easy directions for sprouting, and you find more inside our unlimited online classes.


8 Yummy Sprouts Recipes That Will Get You Addicted To This Superfood

Sprouts, you either love them or you hate them, right? Since they are loaded with proteins, vitamins, minerals and antioxidants, it’s time to start including sprouts salads in your diet more often. So, how to make sprouts?

Check out these quick and simple sprouts salad recipes that will help you lose weight and do wonders for your health. These recipes will help you learn tasty sprouts dishes that you will never ask yourself how to make sprouts salad ever again.

1. Sprouts salad

Ingredients
• 2 cups of sprouted moong beans
• 1 small or medium sized onion, finely chopped
• 1 medium sized tomato, finely chopped
• 1 green chilli (optional), finely chopped
• 1/4 tsp red chilli powder
• 1/2 tsp chaat masala (optional)
• 1 tsp lemon juice or as required
• 1 boiled potato or sweet potato (optional)
• A few coriander leaves and lemon slices for garnishing
• Rock salt or black salt as required

Method
• Rinse the sprouted moong beans in water.
• You can either steam them or boil them till they are completely cooked.
• Strain the cooked sprouts.
• Mix all the ingredients except the salt and lemon juice in a bowl.
• Season with salt and add a few drops of lemon juice. Garnish with lemon slices and coriander leaves.
• Serve immediately.

*Recipe courtesy: Veg Recipes of India

2. Sprouts khichdi

Ingredients
• 2 tbsp mixed sprouts (moong, chana, chawli, etc.)
• 2 tbsp rice, soaked and drained
• 1/2 tsp clarified butter (ghee)
• 1/4 tsp cumin (jeera) seeds
• A pinch of asafoetida (hing)
• 1 tsp onion, finely chopped
• 1/2 tsp garlic paste
• Salt to taste
• Water as required

Method
• Heat the ghee in a pressure cooker and add the cumin seeds.
• When the seeds crackle, add the asafoetida and garlic paste and cook on a medium flame for a few seconds.
• Add the onions and cook for 2 to 3 minutes.
• Add the rice and mixed sprouts and cook for 30 seconds.
• Add 3/4 cup of water and salt, mix well and pressure cook for 3 whistles.
• Allow the steam to escape before opening the lid.
• Coarsely mash the khichdi using the back of a spoon and serve it hot with fresh yoghurt.

*Recipe courtesy: Tarla Dalal

3. Sprouts kadhi

Ingredients
• 1 cup moong sprouts
• 1/4 cup Bengal gram flour (besan)
• 1 cup slightly sour yoghurt
• 1 inch piece of ginger, grated
• 1 green chilli, slitted
• 1 tbsp jaggery (gur)
• A pinch of turmeric (haldi)
• Salt to taste

For the tempering
• 1/2 tsp mustard (rai) seeds
• 1 tsp cumin (jeera) seeds
• 1/2 tsp fenugreek (methi) seeds
• A pinch of asafoetida (hing)
• 1 dried red chilli, broken
• A few curry leaves
• Water as required

Method
• Boil the moong sprouts in water for about 5 to 8 minutes. Strain and keep aside.
• In a mixing bowl, whisk together the besan and the yoghurt, ensuring that no lumps remain.
• Add 2 cups of water and mix well.
• Add the ginger, green chilli, turmeric, jaggery and salt to taste. Mix well.
• Heat a kadhai, pour this mixture into it and cook it on a medium flame, stirring it continuously until it thickens.
• Add the moong and cook for another 3 to 4 minutes.
• Heat the oil in a small frying pan, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves and asafoetida. When the seeds begin to change colour, add the broken red chilli. Add this tempering to the kadhi.
• Serve the sprouts kadhi hot with rice.

*Recipe courtesy: Sanjeev Kapoor

4. Mixed sprouts sabzi

Ingredients
• 30 g mixed sprouts
• 1/2 onion, chopped
• 1 tomato, chopped
• 1/2 tsp ginger-garlic paste
• 1 green chilli, chopped
• 1/4 tsp each of red chilli powder, cumin (jeera) powder, turmeric (haldi) powder and dry mango (amchur) powder
• 1/2 tsp each of coriander (dhania) powder and garam masala powder
• 1 tsp oil
• 1-2 curry leaves
• Salt to taste
• Coriander leaves to garnish
• Water as required

Method
• In a pressure cooker, add the oil, curry leaves, green chilli and ginger-garlic paste and cook for a minute.
• Add the onion and cook till translucent.
• Add the tomato and cook for a few minutes. Then add the salt, turmeric powder and red chilli powder and cook till the tomato releases its moisture.
• Add the mixed sprouts, coriander powder, cumin powder and dry mango powder.
• Mix all the ingredients well and simmer on a medium flame for 4 to 5 minutes.
• Add some water, cover the pressure cooker and let it cook for 6 to 7 whistles.
• Uncover the pressure cooker and add the garam masala powder.
• Open the cooker and let it cook without a lid until the water evaporates completely.
• Garnish with chopped coriander and serve hot.

5. Bean sprouts stir-fry

Ingredients
• 1 cup moong bean sprouts
• 1 tbsp soy sauce
• 1/2 tbsp sugar
• Salt to taste
• 1 tbsp vegetable oil
• A few drops of sesame oil

Method
• Wash and drain the bean sprouts.
• Add the vegetable oil to a heated wok or heavy skillet. When it is hot, add the bean sprouts and stir-fry briefly.
• Add the soy sauce, sugar and salt. Stir-fry for another few seconds and add the sesame oil.
• Serve hot.

Note: You can add any veggies you like to the dish, like mushrooms, broccoli, carrots, babycorn, cabbage, French beans, etc.

*Recipe courtesy: About Food/Rhonda Parkinson

6. Low-calorie sprouts pulao

Ingredients
• 1/2 cup matki sprouts
• 1/2 cup boiled moong sprouts
• 2 cups brown rice, cooked
• 1 tsp oil
• 1 tsp cumin (jeera) seeds
• 1/2 cup onion, finely chopped
• 1 tsp garlic, finely chopped
• 1 tsp ginger, finely chopped
• A pinch of turmeric (haldi) powder
• 1/2 tsp chilli powder
• 1/4 cup tomatoes, finely chopped
• 3 tbsp capsicum, finely chopped
• 1 tsp pav bhaji masala
• Salt to taste

Method
• Heat the oil in a broad non-stick pan and add the cumin seeds.
• When the seeds crackle, add the onion and cook on a medium flame for 1 to 2 minutes, or until translucent.
• Add the garlic, ginger, turmeric powder, chilli powder, tomatoes and a little water and cook on a medium flame for 2 to 3 minutes, stirring occasionally.
• Add the capsicum, a little more water and cook on a medium flame for another 1 to 2 minutes, stirring occasionally.
• Add the pav bhaji masala, salt, matki sprouts and moong sprouts, mix well and cook for 2 to 3 minutes, stirring continuously.
• Add the brown rice, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously.
• Serve immediately.

*Recipe courtesy: Tarla Dalal

7. Sprouts dhokla

Ingredients
• 1 cup moong sprouts, coarsely ground
• 1/2 cup spinach (or any other greens like fenugreek, kale, etc.)
• 1/4 cup grated carrot
• 1 tsp ginger and green chilli paste (or use finely chopped ginger and 1 green chilli)
• 2 tbsp Bengal gram flour (besan)
• A pinch of asafoetida (hing)
• Salt to taste
• 1/4 tsp turmeric (haldi)
• 1/4 tsp baking soda or fruit salt (ENO)
• 1 tsp oil

For the tempering
• 1 tbsp oil
• 1/2 tsp split black lentils (urad dal)
• 1 tsp mustard (rai) seeds
• 1 tsp cumin (jeera) seeds
• A few curry leaves
• 2 garlic pods, crushed

Method
• In a bowl, mix together the coarsely ground moong sprouts, carrot, spinach, ginger-green chilli paste, besan, asafoetida, salt, fruit salt/baking soda and turmeric.
• Mix everything together to make a coarse mixture.
• Grease a flat plate generously with oil. This is necessary to prevent the dhokla from sticking.
• Place the moong dal mixture on the plate and spread it evenly.
• Steam it in a steamer or a pressure cooker (without the whistle) for 12 to 15 minutes or until the dhokla is cooked.
• Heat the oil and add all the ingredients for the tempering one by one. Cook for a few seconds then pour this tempering over the cooked dhokla.
• Cut the dhokla into pieces and serve it with chutney.

*Recipe courtesy: Cooking with Siri

8. Sprouts soup

Ingredients
• 1/2 cup sprouts
• 1 potato, boiled, peeled and grated
• 1 onion, grated
• 1 tbsp cabbage, finely chopped
• 1 tbsp carrot, grated
• 1 garlic pod, crushed
• 1/2 tsp sugar
• 1/2 tsp oil
• 1 1/2 tsp cornflour
• 2 tbsp chilli sauce
• Salt to taste
• Water as required

Method
• Wash the sprouts and boil them in 4 cups of water.
• Drain them and keep them aside. Do not throw the water.
• Dissolve the corn flour in 1/4 cup water. Keep it aside.
• Heat the oil in a heavy pan.
• Add the onion and garlic and stir-fry for a minute.
• Add the carrot, cabbage, sprouts, and potato and stir-fry for 2 to 3 minutes.
• Add the stock (the water in which the sprouts were boiled).
• Let it come to a boil and simmer for 5 minutes.
• Add the salt, chilli sauce, sugar and corn flour paste, stirring continuously.
• Boil for 3 minutes.
• Serve steaming hot, with wheat bread toasts or garlic rolls.


How to Soak and Sprout Your Beans:

Prepare Ahead: Know the Right Amount of Time

Most beans should be soaked for 8-12 hours. The best way to do this is to soak the beans overnight or during the workday.

Chick Peas and White Beans will soak sufficiently in a shorter time and you can get away with 4 hours for chickpeas and 6 for white beans. Red and black beans require more time and should both soak for 8 hours minimum.

Ideally, all beans should soak for 8-9 hours, which coincides nicely with a sleep overnight or a traditional workday.


The Best Sprouts to Eat and Grow

In this post, you’ll find a list of some of the best sprouts to grow from seed and what they taste like. This way you can pick the right sprouts for your preferences. You may also want to pick a few and mix them together—you can create all sorts of delicious flavor combinations!

Alfalfa

Alfalfa sprouts are one of the most common varieties, probably because the taste goes with everything! They are small, crunchy sprouts with a mild taste. Add these sprouts to any dish to add a little crunch and a lot of nutrients.

Beet sprouts have colorful stems in dark red or magenta and bright green leaves, so if you want to add a pop of pretty color to a dish, these are the right option for you. They taste slightly earthy and very sweet.

Broccoli

Broccoli produces thick, hefty sprouts that have a nutty, spicy flavor (a bit like radish). They don’t actually taste much like broccoli, but they are a delicious addition to anything that could use a little spice.

They are also particularly high in antioxidants, so if you want to boost your health, these are a good choice.

Fenugreek

Fenugreek has a bitter taste that adds complexity to dishes when mixed with other flavors (consider using it in a mix), but is usually not eaten on its own. This can help to relieve an upset stomach, so this is a good choice for those with sensitive tummies.

Green Pea

Green pea sprouts are crunchy with a fresh, sweet taste reminiscent of snow peas. They are mild and go well with most other flavors. These are many people’s go-to sandwich sprout! I like to grow them in combination with the mung bean variety mentioned below as they have the same growing time and complimentary flavors.

Lentil

Lentil sprouts come in various colors, making them an attractive addition to a dish that needs a little color contrast. They have a great, crunchy texture and a rich, nutty flavor.

Mung Bean

Mung bean sprouts are thick, juicy sprouts with white stems and a very mild taste. Their crunchy texture and tendency to take on the flavor of whatever sauce or seasoning is added to them, which makes this tasty treat a great addition to stir-fry.

Mustard

Mustard sprouts have an earthy taste and a spicy kick, kind of like horseradish. A perfect option for the spice lover!

Radish

Radish sprouts are very slender, with red-tipped leaves. They look lovely as a garnish. They taste similar to mature radish, but with less spice.

Red Clover

Red clover’s dark green sprouts have a mild, earthy taste and a very crunchy texture. They go well with most other flavors, so pile them onto all you favorite sandwiches, salads, wraps, and bowls.

Spelt

Sprouting spelt results in a nutritious, chewy grain with a mildly sweet taste. If you want to use them in a surprising way, these can be added to your morning granola, raw bread recipes, and even baked into cookies.

Sunflower

Sunflower sprouts have thick, juicy leaves with a deep, nutty flavor that is scrumptious. These are delicious in the usual dishes—salads, sandwiches, bowls, etc.—but their sweet flavor also makes them a welcome way to pack some more nutrients into a fruit smoothie. Learn more about these flavourful sprouts here.

I hope this list has your mouth watering as much as it does mine! Which variety (or varieties!) will you grow first?


16 Delicious Recipes Featuring Beans & Lentils

Honestly, I can’t look at the title of this post without hearing my little brothers sing that silly song about beans. We didn’t grow up eating beans. The funny thing is, though, that after I stopped eating meat after college, I naturally started craving them. I quickly discovered that beans are hearty, satisfying, rich in protein and fiber, and gloriously inexpensive. Now that I’ve gotten on the bean bandwagon, my family has, too. Victory!

The United Nations has declared 2016 the International Year of Pulses (pulses are dried legumes like beans, chickpeas and lentils), so you’ll be hearing a lot more about beans over the coming months. I’ve teamed up with the USA Dry Pea and Lentil Council to bring you more recipes with pulses this year. Let’s kick it off with some of my favorite recipes!

Below, you’ll find a wide variety of hearty meals with Mexican, Mediterranean and Italian influences. These are all recipes that will help you meet those healthy New Years resolutions, and they just might change your family’s opinion on meatless meals, too.

For more information about the benefits of pulses and to join me in signing their Pulse Pledge (which is committing to eat one serving of pulses every week), visit PulsePledge.com.

1) Crispy Baked Falafel

“Another fabulous recipe! Loved everything, great flavor .. baked the falafel on a pan but am totally going to steal a friend’s cast iron next time to try that out. I think the dressing would also be lovely with other salads, or maybe lentils + some raw veggies. Thanks!” – Brittney

2) Lemony Lentil and Chickpea Salad with Radish and Herbs

Gluten free and easily vegan

“I LOVE this salad. I’ve been making it with dill only and serving with arugula. I make a batch and take to work for lunch. Got some family hooked on it too. It’s so fresh!” – Sarah

3) Lebanese Lemon-Parsley Bean Salad

“I do not often leave comments after making recipes I find online (I know … shame on me!!) but your Lebanese Lemon-Parsley Bean Salad was so successful that I had to thank you! The flavors were incredible – balanced, assertive, and addictive. It makes a lot so I shared (but only with people I really like). Every recipient called to demand the recipe. Great job and thank you for sharing! I will be returning often.” – Heather

4) Green Goddess Hummus

“My grocery store didn’t have tarragon so I used basil instead. Soooooo good! Thanks for the recipe.” – Nes

5) Socca Pizza with Summer Squash and Feta

“This was excellent and so easy! I’ve made it twice so far with different toppings. So good.” – Heather

6) Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce

Gluten-free option, vegan option

“Kate, I have to admit that when I first saw this I was bit scared to make it. Of course, based on how delicious your other recipes are, I should have known better. Well, no need to fear….this is soooo delicious. Another winner for sure, even my nonvegan family loved this.” – Tanya

7) Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

Gluten-free option, vegan option

“I made this with Christmas dinner and wow this was certainly my signature dish! It was scrumptious and so pretty. I was so intrigued by it, I had to make it and so glad I did!” – Leslie

8) Spiced Vegan Lentil Soup

“After eating your soup, I just told my husband that I will be making it all my life until I die or someone will need to cook it for me if I can’t. It’s simply the most amazing soup I was ever given the chance to enjoy. The flavour made me so happy. I strongly recommend this soup to anyone. Thank you so much Kate for sharing all of this goodness. Good vibs to you!” – Caroline

9) Spaghetti Squash Burrito Bowls

“Made this recipe for my brother’s birthday dinner and everyone loved it, including my 9 and 3 year old, who will eat any and every vegetable now, thanks to your blog. It’s amazing how kids can learn to appreciate all kinds of vegetables. Your recipes really help with that, I believe. Thanks, Kate!” – Lisa

10) Roasted Broccoli, Arugula and Lentil Salad

“Made this last night and it was amazing! I might omit the brussel sprouts and exclusively use broccoli (personal preference). Thanks for the great recipe!” – Stacey

11) Lentil and Mushroom Meatballs

Gluten-free option, vegan option

“Hi Kate! I have made these several times now and they are always great. One time i switched the mushrooms for beets and it was pretty tasty. This time I decided to try a different bean so I went with navy beans and instead of mushrooms I used fennel. It is delicious! Thank you so much for putting this stuff into the world.” – Sofia

12) Homemade Vegetarian Chili

“This is honestly the best veggie chili I’ve ever had! I made it today, and have plenty left to freeze for future yumminess. I didn’t blend any of it, just left it in its whole gorgeousness. Served it with some rice. Christmas day – who needs turkey!” – Liz

13) Kale, Black Bean and Avocado Burrito Bowl

“I’m not vegan but this is delicious. I used leftover beans and it turned out great. My aunt (who is vegan) has asked me make it two nights in a row. Thanks for the recipe it was the only one I found that I had all the ingredients in hand.” – Emma

14) Spicy Vegan Black Bean Soup

“This was wonderful! It has great flavor and I followed everything exactly as written. Used lime juice instead of vinegar. Yummy. ” – Pixie

15) Cowboy Caviar

“Hi, my name is Katie and I’m 10. I like the recipe a lot.” – Katie S. :)

16) Butternut Squash Chipotle Chili with Avocado

Gluten free (just be sure your tortillas are gluten free) and vegan

“WOW was this delicious! I just happened to come across it while looking for a butternut squash soup recipe. SO happy I made this instead. I fed it to meat eaters and vegetarians alike during a football party. I served it with a dollop of plain yogurt on top. Literally everyone asked me for the recipe Thanks for sharing – this is going in my favorite recipes file!” – Ellis

This post was created in partnership with the USA Dried Peas and Lentils Council. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!


5. Buffalo Chickpea Caesar Salad

Sunflower seeds, when soaked and blended, are wonderfully creamy, light, and delicious. They make a perfect dressing for Jessica DeMara‘s Buffalo Chickpea Caesar Salad. The chickpeas are crisp and spicy. This recipe is vegan, gluten free, nut free, and serves two generous salads or four light sides.


Sprouted Grains

Sprouted grains such as brown rice and buckwheat can be added to breads to supply a crunchy texture. Preparation of sprouted grains can be accomplished by kneading them into the dough immediately following the first rising, but before you shape the loaf. According to wholegrainscouncil.org, sprouted grains have potential health benefits that include reducing the risk of cardiovascular diseases, fighting the effects of diabetes, decreasing depression and reducing blood pressure.


Sabzeh: Norouz Sprouts

One of the elements of Haft Seen is Sabzeh, sprouts. Sabzeh is actually one of the first things that are prepared for the spread as it takes a couple of weeks for the sprouts to grow into a nice height. There are two types of sabzeh, one that is done with wheat and the other is done with lentils.

For the sake of having my Sabzeh ready by the time I had decided to post this entry I began the process two weeks ago.

Here is a step by step tutorial on how to grow Sabzeh.

Place wheat seeds in a bowl. Make sure that you use unpelted wheat.

Add water and let soak for 2-3 days. Make sure to change the water daily. This picture was taken on February 21th.

After soaking the seeds place them in a platter. You will notice that little white sprouts are sticking out of the seeds at this point. Picture taken on February 24th.

Cover the seeds with a moist paper towel. Lightly sprinkle the seeds with water once a day for the next 2-3 days. Make sure that the paper towel is always moist.

You will notice that the sprouts begin to grow. Continue to sprinkle with water every day. Make sure that the platter is not drenched in water as this can ruin your sprouts.

Place platter on a windowsill. Once the sprouts grow to about 1/2 inch it is no longer necessary to cover them with a moist paper towel. Picture taken February 27th.

Continue to sprinkle daily with water. Picture taken March 1st.

As the days go by the sprouts grow longer and turn into a darker green. Picture taken March 2nd.

Look at this beauty! Looking good and healthy as of yesterday March 4th!

I would suggest starting the Sabzeh process as of today so that you can have a nice looking Sabzeh by March 20th!


Ingredients

  • FOR THE BEANS:
  • 1 POUND DRIED CRANBERRY (or Pinto) BEANS, PICKED OVER AND RINSED
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 2 TABLESPOONS LARD OR NEUTRAL OIL
  • 1 MEDIUM WHITE ONION, CHOPPED
  • 2 MEDIUM GARLIC CLOVES, THINLY SLICED
  • 1 BUNCH CILANTRO, STEMS FINELY CHOPPED, LEAVES ROUGHLY CHOPPED, RESERVED SEPARATELY
  • 1.5 QUARTS LOW-SODIUM CHICKEN BROTH, PORK BROTH OR WATER
  • FOR THE SOFRITO:
  • 2 TABLESPOONS LARD OR NEUTRAL OIL
  • 1 LARGE WHITE ONION, CHOPPED
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 4 MEDIUM GARLIC CLOVES, MINCED
  • 2 POUNDS RIPE TOMATOES, CORED AND ROUGHLY CHOPPED (I only had 2 tomatoes and it worked fine)
  • 2 JALAPEÑO CHILIES, STEMMED, SEEDED AND FINELY CHOPPED

Instructions

To prepare the beans, in a large bowl, combine the beans with 2 quarts water and 2 tablespoons salt stir to dissolve salt. Cover and soak the beans overnight at room temperature.

Drain the beans. In a large Dutch oven, heat the oil over medium heat until shimmering. Add the onion and 1 teaspoon salt, then cook, stirring occasionally, until it begins to brown, about 5 minutes.

Stir in the garlic and cilantro stems. Cook, stirring, until fragrant, about 30 seconds. Stir in the beans and broth, then bring to a boil over medium-high. Cover, reduce to low and cook, stirring occasionally, until the beans are tender, about 1 hour.

While the beans cook, make the sofrito. In a 12-inch nonstick skillet over medium, heat the lard until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until well browned, 5 to 7 minutes. Stir the garlic and cook until fragrant, about 30 seconds.

Add the tomatoes and jalapeños and cook, stirring often, until the tomatoes have broken down, the liquid they released has cooked off and the mixture begins to sizzle, 10 to 15 minutes. Remove from the heat and set aside.

When the beans are done, remove the pot from the heat and let stand uncovered for 30 minutes to allow the liquid to thicken slightly. Return the beans to a simmer over medium, stirring occasionally.

Add the sofrito and shredded pork (if using). Cook, stirring occasionally, until heated through, about 5 minutes. Taste and season with salt and pepper, then stir in the cilantro leaves. Serve with salsa fresca on the side.



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