Recipe: Collection - Recipes using Sofrito for Bev/IA

Hi Bev:-)

The following four recipes were on Goya's website. You could also use sofrito in my Cuban Black Bean and Rice Soup. I can't post that recipe right now, but I'll post it either later tonight or tomorrow for your consideration.

Sofrito: This aromatic cooking base combines the bold flavors of tomato, onion, green peppers, cilantro and garlic, saving you valuable prep time in the kitchen. A heaping spoonful of Sofrito added to soups and stews is a classic first-step ingredient to authentic Latino.

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WHITE BEANS WITH SAUSAGE
Source: Goya
Servings: 6

1 lb. sweet sausage
1 tbsp. Goya Olive Oil
1 small onion, chopped
4 cloves garlic, minced
3 strips bacon, chopped
2 16 oz. cans Goya Small White Beans, drained and rinsed
2 tbsp. Goya Sofrito
1 bay leaf
1/2 tsp. Goya Adobo with Pepper
2 tbsp. chopped parsley
1 whole Goya Pimiento, cut into strips

Puncture sausages with fork, and saut in a large skillet in olive oil until well-browned. Remove sausages and set aside.

In the same pan, saut onion, garlic and bacon until bacon is browned.

Add beans, Sofrito and bay leaf, and simmer 2-3 minutes over low-medium heat, stirring often. Stir in Adobo and parsley. Arrange pimiento strips on top. Remove bay leaf.

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CREOLE STEW (PUCHERO CRIOLLO)
Source: Goya

1 (15.5 oz) can Goya Chick Peas
2 Goya Sausage in slices
1 1/2 lb cabbage
3 medium potatoes
1 medium onion in slices
1 envelop Goya Sazon
2 ripe plantains
2 Goya Sofrito
1 cup Goya Olive Oil
1/2 cup Goya Cider Vinegar
Salt to taste

Cook the chick peas in its water with sausage, sazon, and sofrito. Reduce - thicken.

Boil potatoes, cabbage and plantains in water and salt.

When everything is tender and well cooked, place layers of plantains, chick peas, dressing, cabbage, dressing potatoes, dressing, onions, dressing until you have all the ingredients in a big pot with enough dressing.

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CHICK PEA AND CHORIZO SOUP (GARBANZADA)
Source: Goya
Servings: 6-8

Garbanzada, the Spanish classic, is a rich, hearty stew that blends the smoky flavor of chorizo with the goodness of Goya Chick Peas.

2 tbsp. Goya Extra Virgin Olive Oil
2 tsp. Goya Minced Garlic or 4 cloves fresh garlic, minced
1 package (7 oz.) or 4 Goya Chorizos, cut into 1/4-inch slices
1/2 can (8 oz.) Goya Tomato Sauce
1/2 cup Goya Sofrito
1 packet Sazon Goya without Annatto
2 cans (15.5 oz. each) Goya Chick Peas (Garbanzos), drained and rinsed
2 cups water
1 packet Goya Powdered Chicken Bouillon
1 tsp. Goya Adobo with Pepper or to taste
3 cups cooked Canilla Long Grain Rice

In a 4-quart saucepan, heat oil over medium heat. Add garlic, Chorizo, Tomato Sauce, Sofrito and Sazon and cook for 5 minutes, stirring often.

Add Garbanzos, water and Bouillon and bring to boil. Lower heat and simmer, uncovered, for 25 minutes or until it reaches desired consistency. Season with Adobo.

Serve with cooked Canilla rice on the side.

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ROPA VIEJA (CUBAN MEAT STEW)
Source: Goya
Servings: 6 to 8

This hearty Cuban meat stew is made by slow cooking flank steak in Goya Sofrito and Goya Tomato Sauce until fork tender. "Ropa Vieja" means "old clothes" in Spanish, a descriptive name derived from the shredded quality the flank steak takes on after it's completely cooked. Served over rice, this traditional Cuban recipe is as authentic as Latino cooking gets.

2 1/2 lb. flank steak, cut in strips
5 tbsp. Goya Corn Oil
2 1/2 tsp. Goya Minced Garlic or 5 cloves garlic, minced
1 large onion, diced
1 green pepper, diced
1/4 tsp. black pepper
1 (8 oz.) can Goya Tomato Sauce
1 cup water
1 (6 oz.) jar Goya Sofrito
1 (2 oz.) jar Goya Capers, drained

Heat 3 tbsp. oil in skillet on medium, brown meat on all sides. Remove from skillet.

Add and stir garlic, onion and green pepper and cook until translucent.

Stir in black pepper, browned meat, tomato sauce, water & sofrito. Simmer until meat is tender and shreds easily, about 1 hour. Add capers midway.

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More Recipes for Sofrito and Using Sofrito (click here)