Beans 101: Frejoles

Beans with Sofrito

Beans with Sofrito

Beans or frejoles are a great side dish and I often enjoy them with rice and a steak. In some cases, however, beans are the star of the show as in the Tacu Tacu. The key to making flavorful beans is to season them with a sofrito. This recipe is my own, and for simplicity I use canned pinto beans.

  • 2 cans of pinto beans (each can is 15 oz.)
  • 2 tablespoons canola oil
  • 2 cloves garlic
  • 1 small yellow onion
  • 1 small tomato
  • small bunch parsley
  • small bunch cilantro
  • salt and pepper to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  1. Mince the garlic, parsley, and cilantro. Dice the onion and tomato. Open the cans of pinto beans, drain excess liquid and set aside.
  2. Make the sofrito by sauteing the garlic, onion and tomato in a pot with the canola oil over medium heat. Season with salt, pepper, cumin, and oregano. Add the parsley and cilantro. Cook until onions are translucent or about 10 minutes.
  3. Add beans to the pot and stir to mix in the sofrito. Add about 1/2 cup water and lower to a simmer for about 30 minutes or until water is reduced.

This recipe makes 4 servings.


You can use other beans instead of pinto. When I make lentils, for example, I use the same sofrito for the seasoning.