luvcookbooks's Notes:
Expandhalf a bunch coriander, stems removed, chopped Ask a question about this ingredient
1 green pepper, chopped Ask a question about this ingredient
1 onion, chopped Ask a question about this ingredient
4 garlic cloves, chopped Ask a question about this ingredient
3 tablespoons water Ask a question about this ingredient
3 tablespoons canola oil Ask a question about this ingredient
half sofrito recipe, above Ask a question about this ingredient
2-3 sliced smoked ham shanks Ask a question about this ingredient
1 onion, chopped Ask a question about this ingredient
2 garlic cloves, chopped Ask a question about this ingredient
1 green pepper, chopped Ask a question about this ingredient
2 tablespoons tomato paste Ask a question about this ingredient
2 teaspoons dried oregano leaves Ask a question about this ingredient
1.5 teaspoons cumin Ask a question about this ingredient
1.5 teaspoons smoked sweet paprika Ask a question about this ingredient
.5 teaspoons cayenne pepper Ask a question about this ingredient
2 teaspoons salt Ask a question about this ingredient
1 teaspoon pepper Ask a question about this ingredient
1 29 oz can pink beans Ask a question about this ingredient
half 28 oz can diced tomatoes Ask a question about this ingredient
Whirl the sofrito ingredients in the blender until they form a smooth sauce. Freeze half of the batch for another time.
Ask a question about this stepIn a large saute pan, heat the canola oil over medium heat. Add the half recipe of sofrito and the ham hocks, and cook for a few minutes. Add the onions, green peppers and garlic and cook, stirring occasionally, until the onions are soft and translucent but not colored.
Ask a question about this stepAdd the tomato paste, cumin, oregano, paprika, cayenne and salt and pepper. Cook for a few minutes until the mixture is well-amalgamated.
Ask a question about this stepStir in the beans and tomatoes, and add a little water so that the beans are like a stew, but not too soupy. Tuck the bay leaf in and simmer for about 20 minutes, or until the green pepper is tender. Taste for seasoning.
Ask a question about this stepJust before serving, take out the sliced smoked shanks and separate the meat from the bones and fat. Cut the meat into small chunks and stir it into the beans.
Ask a question about this stepServe with plain steamed rice. Enjoy!
Ask a question about this stepGlad you liked it!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
This is delicious! I made a vegetarian version and I can't imagine it tasting better--can't wait to try the meat version one day.