Tuesday, September 1, 2009
Jose Beans: The Ultimate Comfort Food
The best thing about dating my boyfriend, is getting to spend a lot of quality time with his awesome roommate! I can't believe I spent 24 years of my life sans the wonderful Jose. Rarely do we call him Jose however. Instead we know him as Jose B (pronounced hose bee). The nickname stems from the most hilarious joke: "What did Jose's mother name his brother? hose b! (get it?! you know like jos A and jos B! oh man it tickles me every time.) Jose B is a delightful ball of wit and sarcasm and he just generally brings a little bit of sunshine to my life. On top of all this, he is a really good cook and one of his go-to family recipes has quickly shot to the very top of my comfort food list. It's a soupy bean concoction that has come to be known as Jose Beans (say "hose" beans.) The recipe comes from Jose B's Puerto Rican family. I bug Jose B to make them for me so often that finally he insisted I start making them for myself. He dictated the recipe to me and now I automatically fill up on pinto beans at Nature Mart in preparation for my weekly fix.
This is not a crazy, outrageous new way to make beans. It just happens to be a perfect storm of delicious ingredients. They're kind of like the mac 'n' cheese of Puerto Rico. The cilantro is key. If you don't have fresh cilantro, just don't even bother making these. I usually serve these beans over brown rice but half the time I just end up eating it like a soup.
Jose Beans (hose beans)
4 cloves garlic
1/2 green bell pepper, roughly chopped
1 good handful of fresh cilantro
1/2 yellow onion, roughly chopped
1 eight oz. can of tomato sauce
2 tsp. cumin
1/2 tsp. coriander
2 cans of pinto beans, or about 1 cup dried pinto beans soaked overnight
a couple shakes of garlic powder
sliced jalapeno pepper, for garnish
Put the garlic, bell pepper, cilantro, and onion in a food processor and blend until you've got an even mixture of minced veggies. This is called Puerto Rican sofrito. Add sofrito, tomato sauce, cumin, and coriander to a sauce pan and saute over medium heat for 2-3 minutes. Shake some garlic powder into the pot. Add pinto beans and one or two tomato-sauce-cans-full of water to the pot, depending on how soupy or thick you want your beans. Bring mixture to a boil then reduce heat. Simmer for 25 minutes or so. Plate and garnish with slices of jalapeno pepper.