Refried beans with sofrito rice and garlicky kale
Brian Lagerstrom · ♥ 117.9K likes · 3.1M views · 16 min video
Read about black beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb black beans
- water
Put the soaked black beans in a pressure cooker, cover with about two inches of water and cook 45 minutes on high pressure.
- 1 whole onion
- 1 whole poblano pepper
- 3–4 cloves garlic
- fresh cilantro
Chop the onion, poblano, garlic and cilantro down until they are all pretty small.
- 30–40 g olive oil
- 400 g rice
Into a hot Dutch oven add the olive oil, then the rinsed rice, and fry it three to four minutes over medium until the grains are toasty and translucent.
- 12 g salt
Add the chopped aromatics and the salt, stir to combine and fry about five minutes until the onions and peppers are softened and just taking colour.
- 5 g cumin
- 30 g tomato paste
Add the cumin and tomato paste and stir to toast the spices and cook off the raw taste of the paste, until the colour turns from red to rusty orange.
- 650 g water
- 1 can tomato sauce
Add the water and the small can of tomato sauce, bring to a simmer, put a lid on and bake in a 350F oven for 20 minutes.
- 3–4 cloves garlic
- 2 lb kale
Fry the minced garlic in a medium hot pan with olive oil for 20 to 30 seconds.
- olive oil
- water
Add the whole bag of kale, smash it down, add a splash of water, cover and steam four to five minutes over medium.
- salt
Add a few strong pinches of salt, stir and saute another five minutes until the fibrous stems are snappy but tender.
- olive oil
Pop the pressure on the beans, then in a saucepan over medium heat fry the olive oil with the cumin, chili powder, onion powder and garlic powder 30 to 45 seconds to open up their flavour.
- cumin
- chili powder
- onion powder
- garlic powder
- 1 cup bean cooking liquid
Add half the drained beans and about a cup of the bean cooking liquid and mash them with a ground beef masher while they simmer about three minutes.
- salt
- 1 tbsp vinegar
Stir in the other half of the beans whole, then a strong grip of salt and the vinegar.
- 1 whole egg
Plate the sofrito rice, a large grip of garlicky kale and a couple of spoonfuls of refried beans, loosening the beans with a little water if they have tightened up.