Puerto Rican Sofrito Beans With Rice

I found it!!!!!!!

I had a major panic this last week when I realized I was about down to my last Sofrito in the freezer and to make matters worse my recipe had totally disappeared. I searched everywhere I could think of in my house. I called several friends that I share recipes with to see if I had given it to them - no one had it! Tonight I found it~ I am so happy! I cleaned out a whole lot of things in my search so I guess it can be a blessing to lose some things:)

This is a very flavorful dish and served over rice is so satisfying. It is also very economical. I originally found this recipe in a
.99 or less cookbook. This made a wonderful once a month cooking recipe too!

1 green bell pepper, cut into quarters
1 small onion, cut in half
1/2 cup chopped cilantro
3 Tablespoons olive oil, divided
1 Tablespoon minced garlic
1 1/2 teaspoons salt, divided
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 medium tomatoes, chopped or canned chopped tomatoes
1 can tomato sauce 8 ounces
2 cups cooked black beans drained or 1 -15 oz. can
2 cups cooked red beans drained or 1 -15 oz. can

Place bell pepper, onion, cilantro in food processor until finely chopped.
Heat 2 Tablespoons oil in large skillet.
Add bell pepper mixture, garlic, 1/2 teaspoon salt, cumin and ground red pepper; cook 5 minutes.
Stir in tomatoes and tomato sauce; cook 5 minutes.
Stir in beans and cook 5 minutes.
At this point you may freeze or refrigerate if you are not planning to eat it immediately. Or continue to simmer 20 minutes or so until done.

Serve over rice.

I hope you enjoy this recipe as much as we do!