Black Beans with Sofrito
It seems that every week I find a new use for sofrito, that ubiquitous seasoning that I learned about in Puerto Rico in January. Against every suggestion I read online, I added a tablespoon to ground bison recently to make the best burgers. Those websites suggested that by adding something like that to a burger I had turned it into meatloaf, but I must to disagree. It was simply a delicious burger, topped with cheddar and avocado and tomato. I served these black beans with that dinner, and they were a hit. So simple, but so much better than plain beans. If you have leftovers, they make a great black bean quesadilla with the simple addition of some shredded Mexican or cheddar cheese.
- 2 tablespoons butter
- 1 14-ounce can black beans, drained and rinsed
- 1 tablespoon sofrito
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Melt butter in a small saucepan, then add the beans, sofrito, salt, cumin, and coriander. Gently stir together and cook over medium heat until the beans are heated through, 2-4 minutes.