Quinoa Porridge with Grilled Tomatoes and Garlic

 Recipe by Ottolenghi 

Ingredients

250g of RINSED quinoa (1 ½ cups)

4 ⅔ cup vegetable stock (1.1 liters)

20g unsalted butter (4 tsp)

10g parsley (⅓ cup)

100g feta, broken into chunks (3.5 oz)

1 tsp olive oil

250g baby plum tomatoes (1⅔ cups)** or more!

4 cloves of garlic, thinly sliced

10g mint leaves (⅓ cup)

Salt and pepper

Herb Oil

1 green chile, seeded and coarsely chopped (we used 1-2 rehydrated, dried red chiles)

15g parsley (½ cup)

15g mint leaves (½ cup)

100 mL olive oil (7 tbsp)

salt

Instructions

1. To make the herb oil, place the chile, parsley, mint, oil, and ½ t of salt in the ninja bullet or small food processor and blend until it forms a smooth sauce, with a thick pouring consistency

2. Place the rinsed quinoa in a medium saucepan, add the stock, and bring to a boil. Turn down the heat to medium and cook gently, uncovered, for about 25 minutes, stirring from time to time, until a porridge-like consistency is formed. You might need to add a bit more stock if the quinoa is sticking to the pan. At the very end, fold in the butter until it melts, followed by parsley, and then feta, making sure the feta stays in chunks.

3. While the quinoa is cooking, place a large saute pan over high heat and add the oil. When the oil is hot, add the tomatoes and cook for about 5 minutes, shaking the pan once or twice so that all sides get some good, charred color. Add the garlic and cook for 30 seconds, so that it turns golden brown without burning. Transfer to a bowl and (OPTIONAL) sprinkle with ¼ t salt (or less!) and black pepper. Chop the mint and fold it into the tomatoes just before serving.

4. Spoon the warm quinoa porridge into shallow bowls, top with the tomatoes, finish with a drizzle of the herb oil, and serve at once.

Black Bean Chipotle Soup

 Ingredients

1 Tablespoon olive oil

1 yellow onion

4 cans of black beans (or other beans) or dried beans

*dried bean conversion = ½ cup dry = 1 can of beans

⅓ cup red lentils

3 cups of broth

1 can of chipotles in adobo sauce (can add less if it’s too spicy)

Suggested toppings: sour cream, tortilla chips, cherry tomatoes, avocado

Instructions

1. Saute onion in olive oil

2. Add rinsed and drained beans, red lentils, broth, and chipotles

3. Instant pot - 14 minutes high, quick release

4. Immersion blend to desired consistency

5. Serve with sour cream, tortilla chips, chopped cherry tomato, and avocado

Saag Paneer

 Ingredients

For spinach and paneer:

• 2 lb (900g) frozen spinach (half of a Costco 4# bag)
• 12–16 oz paneer, cubed
• 4–6 tbsp ghee or neutral oil (divided)
• ½ tsp turmeric (for paneer)
• ½ tsp chili powder (for paneer)

Aromatics and heat:

• 2 medium onions, finely diced
• 6–8 garlic cloves, minced
• 1.5–2 inch ginger, minced
• 1-2 fresh jalapeños, seeded and minced (more seeds for heat)

Whole Spices:

• 1–2 tsp whole cumin seeds
• ½ tsp black mustard seeds
• 1–2 tsp crushed kasuri methi (if available)

Ground Spices, first batch:

• 2 tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp ground fenugreek
• ¼–½ tsp turmeric
• ½–1 tsp Kashmiri chili powder or cayenne
• Salt and pinch of sugar (optional)

Ground Spices, final addition:

• ½–1 tsp garam masala

 

Sauce:

• 1 medium tomato, chopped (or ½ cup canned) (I used a full can of chopped tomatoes. Maybe ½ can next time.)
• ¼–½ cup water or stock
• ½ cup plain yogurt and/or heavy cream (tempered)(I mixed cream and yogurt)
• 1–2 tbsp butter or ghee (to finish)
• ½ lemon

Step 1: Prep spinach and paneer

Thaw spinach in microwave or on stovetop, then squeeze dry in a sieve or towel until barely moist.
Toss paneer cubes with ½ tsp turmeric, ½ tsp chili powder, pinch of salt, and 1–2 tbsp oil; pan-fry in hot skillet (cast iron would be best for this part) until golden on most sides, 2–3 minutes per batch. Set aside.

Step 2: Build masala base

Heat 3 tbsp ghee/oil in wide pan over medium. Sizzle 1–2 tsp cumin seeds, methi leaves, ½ tsp mustard seeds until they pop (10 seconds).
Add onions; cook 10-15 minutes until soft and golden. Stir in ginger, garlic, and jalapeños; sauté 2–3 minutes until fragrant.

Stir in coriander, cumin, ground fenugreek, turmeric, Kashmiri chili, and salt; toast 1–2 minutes.
Add tomato; cook 5–8 minutes until thick.

Step 3: Cook spinach and finish

Add squeezed spinach and ¼ cup water; simmer 8–12 minutes, stirring, until thick and glossy. Might have to add additional water to allow continued cooking and softening of veg.
Lower heat. Temper yogurt/cream with several spoonfuls of hot saag, then stir in with garam masala; simmer 2–3 minutes. Adjust with water if needed.
Fold in paneer; warm 3–5 minutes to absorb flavors.

Step 4: Optional tadka and serve

For extra polish, heat 1 tbsp ghee; sizzle 2 sliced garlic cloves, 1–2 dried chilies, and pinch chili powder until golden (30 seconds). Pour over saag.
Squeeze lemon over top. Serve hot with rice or naan.

Keeps 3–4 days refrigerated; flavors deepen on day 2. Adjust spices to taste during simmer.

This is a Perplexity amalgam of these:

https://myfoodstory.com/saag-paneer-recipe/

https://www.indianhealthyrecipes.com/saag-paneer/

https://fatimacooks.net/best-saag-paneer-recipe/

Nutrition Information, Whole recipe (approximate)

• Calories: ~2,500 kcal

• Protein: ~98 g

• Fat: ~202 g

• Carbohydrates: ~91 g

Meatless Lasagna

 This meatless lasagna recipe adapts from several recipes, linked at the bottom and adds corn starch to the cheese mixture for extra creaminess, courtesy Cook's Illustrated Vegetable Lasagna recipe.

Note: could layer in sauteed spinach or mushrooms or both in here as well.

Ingredients

For the Sauce

• 5–6 cups marinara sauce (store‑bought or homemade)

For the Cheese Filling

• 15 oz ricotta cheese
• 15 oz cottage cheese (full‑fat recommended)
• 1 egg
• 1/4 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 2 tsp corn starch
• Salt, pepper, and a pinch of nutmeg to taste

For the Béchamel

• 3 tbsp butter
• 3 tbsp all‑purpose flour
• 2 cups whole milk, warmed
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

Assembly

• 12 lasagna noodles (uncooked)
• 3–4 cups shredded fresh mozzarella cheese³⁴

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Béchamel Instructions

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux without browning. Slowly pour in warm milk while whisking constantly until the sauce thickens, about 5–7 minutes. Season with salt, pepper, and nutmeg.²

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Cheese Filling Instructions

In a bowl, combine ricotta, cottage cheese, egg, parsley, Parmesan, corn starch, salt, pepper, and nutmeg. Stir until smooth and well blended for optimal creaminess.¹

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Assembly and Baking

Preheat oven to 375°F. Spread 1 cup marinara in a 9×13‑inch baking dish. Layer 4–6 uncooked noodles, 1 cup marinara, one‑third of the cheese filling, one‑third of the béchamel, and 1 cup mozzarella.

Repeat layers twice more, topping the final layer with remaining marinara, béchamel, and mozzarella.

Cover with foil and bake for 35 minutes. Uncover and bake 30–40 minutes until golden and bubbly. Let rest 15–20 minutes before serving.³²

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Citations

1. Ricotta Cheese Lasagna with Marinara Sauce — Familystyle Food
   https://familystylefood.com/ricotta-cheese-lasagna/
2. Homemade Lasagna with Bechamel + Video — Kevin is Cooking
   https://keviniscooking.com/best-lasagna-recipe-bechamel/
3. Easy Lasagna Recipe (with VIDEO) — Natasha’s Kitchen
   https://natashaskitchen.com/lasagna-recipe/
4. Mom's Cottage Cheese Lasagna — NeighborFood
   https://neighborfoodblog.com/cottage-cheese-lasagna/

Pasta e Fagioli (Tuscan Bean & Pasta Soup)

 This is not your Nonna’s pasta e fagioli. Found this on Italia Squisita on youTube.

Author: Aurelio Barattini, L’Antica Locanda di Sesto, Lucca

Tradition: 4 generations, 100+ years in the restaurant

Ingredients

• 1 lb cranberry beans (PennMac has them in the bulk food bins)
• 4–5 garlic cloves
• Fresh sage leaves
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 2–3 5 - 6 tbsp tomato paste
• Extra virgin olive oil
• Salt & black pepper
• Fresh rosemary
• 2–3 small chili peppers
• 1–2 tbsp lard (optional, for flavor)
• 12 oz. Ditalini pasta (spelt pasta preferred)

Instructions

1. Soak Beans (Night Before):
• Place beans in water with garlic cloves and sage. Leave overnight. (I started in the morning and soaked for 3 hours, then pressure cooked.)
2. Cook Beans (Morning):
• Drain soaking water.
• Add beans, garlic, and sage, to a pot with fresh water, and a drizzle of olive oil.
• Boil for 2–2.5 hours until tender. (Alternatively, use the instant pot “Bean” setting, 30 minutes high and then release.)
• Strain beans, reserving cooking water. Keep a handful of whole beans aside.
3. Prepare Mirepoix:
• Sauté carrot, celery, and onion in olive oil until lightly browned.
• Stir in tomato paste and cook until dark.
• Add chili, rosemary, and sage and cook a little longer
• Add drained beans to pot.
• Crush remaining beans through a sieve into the mirepoix, thinning with cooking water. (I just mashed with a potato masher.)
• Return bean cooking liquid to pot and simmer until creamy.
4. Cook Pasta:
• Add pasta to the broth. Cook longer than package directions (e.g., 15 minutes instead of 9) for a softer texture.
• Add reserved whole beans back in. Adjust salt. (No salt anywhere else in this recipe, so you'll need a lot!)
5. Finish & Serve:
• Ladle into bowls.
• Drizzle with olive oil, sprinkle black pepper, and garnish with sage leaves.
• Parmesan is optional, believe it or not.

 
Notes

• First trial was with the smaller amount of tomato paste. We think more will be better.
• This dish is considered a “poor dish” of Tuscan tradition, but rich in taste and history.
• I enjoyed this when it was freshly cooked. It did not age well in the fridge. It became thick and unappetizing. Next time will not smash the beans.

 

Ma Po Tofu – Pock Marked Old Woman’s Tofu

Adapted from Every Grain of Rice by Fuschia Dunlop

500—600 g plain white tofu

4 baby leeks or spring onions, green parts only (I used whites, too, just added them earlier after adding beans)

4 tbsp cooking oil

2 1/2 tbsp Sichuan chilli bean paste

1 tbsp fermented black beans, rinsed and drained

2 tsp ground red chilies (I ground up the whole chilies from the Asian grocer, and they were pretty hot. Might back off a bit!)

1 tbsp finely chopped ginger

1 tbsp finely chopped garlic

100 ml stock or water

1/4 tsp ground white pepper

Salt (optional)

2 tsp potato flour mixed with 2 tbsp cold water (I used corn starch)

¼ - 1/2 tsp ground roasted Sichuan pepper

---

Cut the tofu into 2cm cubes and leave to steep in very hot, lightly salted water while you prepare the other ingredients (do not allow the water to boil or the tofu will become porous and less tender). Slice the baby leeks or spring onion greens at a steep angle into thin ‘horse ears‘.

Heat a wok over a high flame. Pour in the cooking oil and swirl it around. Reduce the heat to medium, add the chilli bean paste and stir—fry until the oil is a rich red colour and smells delicious. Next add the black beans and ground chillies {if using) and stir-fry for a few seconds more until you can smell them too. Then do the same with the ginger and garlic. Take care not to overheat the seasonings; you want a thick, fragrant sauce and the secret of this is to let them sizzle gently, allowing the oil to coax out their flavours and aromas.

Remove the tofu from the hot water with a perforated spoon, shaking off excess water, and lay it gently in the wok. Push the tofu tenderly with the back of your ladle or wok scoop to mix it into the sauce without breaking up the cubes. Add the stock or water, the white pepper and salt to taste and mix gently, again using the back of of your scoop so you don't damage the tofu.

Bring to a boil, then simmer for a few minutes to allow the tofu to absorb the flavours of the seasonings. Add the leek slices (if using) and nudge them into the sauce. When they are just tender, add a little of the flour—and—water mixture and stir gently as the liquid thickens. Repeat once or twice more, until the sauce clings to the seasonings and tofu (don't add more than you need). If you are using spring onions rather than leeks, add them now and nudge them gently into the sauce. Pour the tofu into a deep bowl. Sprinkle with the ground roasted Sichuan pepper and serve.

Pour the tofu into a deep bowl. Sprinkle with the ground roasted Sichuan pepper and serve.

Sicilian Chickpea and Escarole Soup

SERVES 6 TO 8 

I think this is from America's Test Kitchen Vegetarian Cookbook, but an almost identical version is here:

https://cookingwithbrendagantt.net/sicilian-chickpea-and-escarole-soup/

The elegant soup of creamy chickpeas, mildly bitter escarole, fennel, and fresh tomato is finished with a drizzle of olive oil. 

Salt and pepper 

1 pound dried chickpeas, picked over and rinsed 

2 tablespoons extra-virgin olive oil, plus extra for serving 

2 fennel bulbs, stalks discarded, bulbs halved, cored, and chopped fine 

1 small onion, chopped medium 

5 garlic cloves, minced 

2 teaspoons minced fresh oregano or 1/2 teaspoon dried 

1/4 teaspoon red pepper flakes 

7 cups water (If using dried beans)

5 cups vegetable broth 

1 (5-inch) piece Parmesan cheese rind plus 2 ounces cheese, grated (1 cup) 

2 bay leaves 

1 (3-inch) strip orange zest 

1 head escarole (1 pound), trimmed and cut into 1-inch pieces 

1 large tomato, cored and chopped medium 

Method: 

1. Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well. 

1A. I did this with 2 cans of rinsed and drained chick peas, and put this together in a half hour, so...

2. Heat oil in Dutch oven over medium heat until shimmering. Add fennel, onion, and 1 teaspoon salt and cook until vegetables are softened, 7 to 10 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. 

3. Stir in water, broth, drained chickpeas, Parmesan rind, bay leaves, and orange zest and bring to boil. Reduce to gentle simmer and cook until chickpeas are tender, 11/4 to 13/4 hours. 

4. Stir in escarole and tomato and cook until escarole is wilted, 5 to 10 minutes. 

S. Off heat, remove bay leaves and Parmesan rind (scraping off any cheese that has melted and adding it back to pot). Season with salt and pepper to taste. Sprinkle individual portions with grated Parmesan, drizzle with extra oil, and serve. 

WHY THIS RECIPE WORKS: In Sicily, chickpeas are the favored legume to use in soup. We found dozens of soup recipes starring chickpeas but were most interested in versions in vouch the mild bean shared the stage with escarole. We knew that dried beans were the way to go for our traditional soup because we could infuse the chickpeas with lots of flavor as they cooked. For aromatics, we started with the classic 

flavors of the region: onion, garlic, oregano, and red pepper flakes. I've also added fennel, which grows wild throughout much of the Mediterranean; its mild anise bite complemented the nutty chickpeas. A strip of orange zest added a subtle citrus-y note, while a Parmesan rind added a nutty richness and complexity that bolstered the chickpeas' flavor. When stirred In for the last 5 minutes of cooking, the escarole leaves 

udted until velvety and the stems retained a slight crunch. For more information on the science behind salt-soaking beans, and how to speed up the process if you're tight on time, see page 204. Parmesan rind can be replaced with a 2-inch chunk of the cheese. Serve with Garlic Toasts (page 97). 

King Arthur Vegetable Quiche

 From King Arthur

Ingredients

Crust

• pastry for 9" single-crust pie

Filling

• 1 cup (113g) grated cheese (such as cheddar, Gruyère, or Swiss)
• 3 large eggs (used 4)
• 3 tablespoons (21g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon table salt
• 1 1/2 cups (340g) buttermilk or milk (I used a cup of half and half and 1/2 cup milk)
• 1/2 to 1 teaspoon dried herbs, such as basil, thyme, oregano, marjoram (would probably either omit this or just use a little thyme)
• 1 teaspoon garlic, minced, optional (I used a bit of garlic powder as I was in a hurry)
• 2 cups sautéed or roasted vegetables*

*See "tips," below.

*We used roasted red peppers, marinated artichokes, sauteed mushrooms and onions, and sauteed spinach.

Topping (optional)

• 1 cup (113g) cheese, grated

Instructions

1. Preheat the oven to 425°F with a rack at the bottom.

2. To prepare the crust: Roll the pastry into a 13" circle and fit it into a 9" pie pan or 10" round tart pan. Trim the edges so there’s a 1" overhang all around, and crimp as desired.

3. (We used our all clad 9 inch round cake pans and this worked well. The plopped right out with the nonstick spray.)

4. Sprinkle the bottom of the crust with a thin layer of the cheese. This seals it, preventing it from becoming soggy. Set aside.*

5. *we just added the cheese into the filling, like a traditional quiche.

6. To make the filling: In a medium bowl, beat the eggs, flour, and salt until smooth. Whisk in the buttermilk.

7. Stir in the herbs, garlic, vegetables, and remaining cheese.  

8. Pour the filling into the prepared crust. Sprinkle with additional cheese, if desired.

9. To bake the quiche: Bake the quiche on the bottom rack for 15 minutes, then reduce the heat to 350°F and bake for an additional 35 to 40 minutes, until the crust is golden brown.

10. Remove the quiche from the oven and place it on a rack to cool completely before serving.

11. We did not put on the bottom rack and had to recook the crust on the cooktop! So don't do that!

Pasta Alla Norma Recipe | adapted from Bon Appétit

 Ingredients

• 1 28-oz can whole peeled tomatoes
• ⅓ cup plus 2 Tbsp. extra-virgin olive oil
• 1 lb. Japanese or globe eggplant, cut into ½" pieces
• 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
• 3 garlic cloves, thinly sliced
• ½ tsp. crushed red pepper flakes
• 3 Tbsp. double-concentrated tomato paste
• 2 Tbsp. coarsely chopped oregano
• 1 lb. tubular pasta (such as calamarata or rigatoni)
• 4 oz. ricotta salata, shaved
• Torn basil leaves (for serving)
• Freshly ground black pepper

Preparation

1. Dump one 28-oz. can whole peeled tomatoes with juices into a medium bowl; crush tomatoes with your hands. Set aside.
2. Heat ⅓ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 1 lb. Japanese or globe eggplant, cut into ½" pieces, and sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until eggplant is softened and golden brown, 6–8 minutes. Transfer to a bowl.

• I put the eggplant into my Lloyd’s Pan with EVOO and salt and pepper. Roasted it at 375, stirring at about 10 minutes and repeating until soft and cooked through.

3. Heat remaining 2 Tbsp. extra-virgin olive oil in same pot over medium-high. Cook 3 garlic cloves, thinly sliced, and ½ tsp. crushed red pepper flakes, stirring constantly, until fragrant, about 1 minute. Add 3 Tbsp. double-concentrated tomato paste and cook, stirring, until darkened in color, about 2 minutes.
4. Add 2 Tbsp. [or maybe a teaspoon dried] coarsely chopped oregano, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and reserved tomatoes. Bring to a boil and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Return eggplant to pot and cook, stirring occasionally, until eggplant is completely tender and flavors have melded, about 2 minutes.
5. Meanwhile, cook 1 lb. tubular pasta (such as calamarata or rigatoni) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

• You could set aside portions of the sauce here for freezing, and just make enough pasta for current meal.

6. Add pasta and ½ cup pasta cooking liquid to sauce. Cook, stirring often and adding more pasta cooking liquid if needed, until sauce is thickened and coats pasta, about 2 minutes.

• Set aside more pasta water, you might need it.

7. Divide pasta among shallow bowls. Top with 4 oz. ricotta salata, shaved, dividing evenly, and torn basil leaves. Season with freshly ground black pepper.

• I used Shredded Parm/Romano mix, because that’s what I had.
• I tried the ricotta salata  and did not like it for this recipe. I recommend sticking with the parmesan mixture.

 

Source: https://www.bonappetit.com/recipe/pasta-alla-norma-recipe

BEST BEANS! MEXICAN STEWED BEANS WITH SALSA FRESCA (Adapted from Milk Street TV)

 

MEXICAN STEWED BEANS WITH SALSA FRESCA

Milk Street recommends overnight soak. I did not because I did this in the InstantPot, but even after 30 minutes, the beans were still firm-ish. So next time, either soak the beans or 60 minutes! 

I also had some greens around (kale) and chopped these up and threw them into the cooker with the beans and they were a great addition!

FOR THE BEANS:

1		POUND DRIED CRANBERRY BEANS (Also called Roman 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
1½*		QUARTS LOW-SODIUM CHICKEN BROTH, PORK BROTH (RECIPE FOLLOWS; OPTIONAL) OR WATER (We use Better than Bouillon No Chicken broth)

 * Use just enough stock to cover if  using instant pot.

You can also add greens of your choice.

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 (Or some combination of garlic powder and fresh garlic)
2		POUNDS RIPE TOMATOES, CORED AND ROUGHLY CHOPPED (We used canned diced tomatoes, 2 small or 1 large can.)
2		JALAPEÑO CHILIES, STEMMED, SEEDED AND FINELY CHOPPED (We also had a poblano hanging around and threw that in as well.)

 

TO SERVE:

2		CUPS SHREDDED PORK (OPTIONAL)
		SALSA FRESCA

 

DIRECTIONS

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. (See my note at the top.)

Drain the beans. In a large Dutch oven (or Instant Pot), 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, greens, if adding, then bring to a boil over medium-high. Cover, reduce to low and cook, stirring occasionally, until the beans are tender, about 1 hour. (or pressure cook at least 45 minutes.)

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 10 to 20 minutes. Stir the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and jalapeños (Poblanos if adding) and cook, stirring oen, until the tomatoes have broken down, the liquid they released has cooked off and the mixture begins to sizzle, 10 to 15  30 to 45 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.

These really are wonderful. We had some tortillas around and made enchiladas of a sort with them. Baked in the oven with cheese, green chilis. (If I'd had enchilada sauce, I would have used it!)

.