Category: 양념 콩
이 클래식 레시피는 양파, 마늘, 피망, 아보카도 오일로 만든 소프리토에 조리되며 풍부한 향신료 블렌드로 간을 했습니다. 쿠바에서는 하루에도 여러 번 프리홀레스 네그로스를 먹는 것이 드문 일이 아니며, 이 다재다능한 콩은 밥과 함께 곁들이거나 타코에 넣거나 좋아하는 샐러드에 단백질을 더하는 데 훌륭합니다.
The avocado oil in the sofrito gives these beans such a smooth, rich finish. I’ve already eaten them twice this week, just warmed up with rice.
The sofrito base really comes through—I can taste the garlic and bell peppers in every spoonful, and the avocado oil gives it a silky richness you don't get from canned beans. I just heated it up with some white rice and it tasted like a proper home-cooked meal, not something from a can.
I've been making rice and beans for years and these are the closest I've found to the ones my abuela used to make. The sofrito with bell peppers and garlic is spot on, and they're ready in minutes.
