Criollo Recipe

Soak (if using dried beans)

Rinse 2 cups dried black beans and remove debris. Soak in ample water for at least 6 hours or overnight. Drain and rinse before cooking. If using canned beans, skip soaking and use 3 cans (about 6 cups drained) in place of dried beans and adjust salt later.

Cook beans

In a large heavy pot, heat 2 tbs olive oil over medium heat. Add the drained soaked beans and 6 cups water or stock plus 1 bay leaf. Bring to a simmer, reduce heat to low, cover partially, and simmer gently for 60–90 minutes until beans are tender. If using canned beans, add them later with sofrito (see below) and simmer 15–20 minutes to marry flavors. Skim foam as needed.

When beans are tender, remove the bay leaf. Use a slotted spoon to transfer about 1 cup of cooked beans and some cooking liquid to a small bowl and mash roughly with a fork or use an immersion blender to purée 1–2 cups of the bean mixture to thicken the stew. Return mash to pot and stir. Season with 2 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika; adjust to taste.

While beans cook, make the sofrito. Heat 2 tbs vegetable oil in a large skillet over medium heat. Add 1 cup finely chopped yellow onion and sauté 4–5 minutes until translucent.

Add 1 cup each chopped red and green bell peppers and sauté 5–7 minutes until softened and starting to caramelize.

Stir in 4 minced garlic cloves and 1 tbs chopped fresh oregano (or 1 tsp dried) and cook 30–60 seconds until fragrant.

Add 2 tbs tomato paste and cook 2–3 minutes, stirring constantly, to develop flavor. Deglaze the pan with 1 tsp vinegar, scraping up any browned bits. Remove from heat and stir in 1 cup chopped cilantro.

If you prefer a smoother sofrito, pulse the mixture briefly in a food processor before adding to the beans; otherwise add directly to the beans once they are nearly tender so flavors meld while beans finish cooking.

If using bacon or pork: In the same skillet used for the sofrito (wipe if necessary), add 4 oz diced bacon or 1 lb diced pork shoulder and cook over medium-high heat until browned and rendered, about 6–8 minutes for bacon or 8–10 minutes for pork. If using smoked kielbasa, slice and brown 4–5 minutes. Transfer cooked meat to the bean pot to simmer with the beans.

Add 1 cup halved pitted green olives and 1 tbs raisins (if using) to the bean pot. Stir in the sofrito and continue to simmer gently 15–20 minutes so flavors combine and sauce thickens. Taste and adjust salt and pepper.

Cook the rice: Rinse 2 cups short-grain white rice until water runs clear. Combine rice with 3.5 cups water and a pinch of salt in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until absorbed. Let rest covered 5 minutes, then fluff with a fork.

Final seasoning: Stir fresh cilantro leaves and sliced scallions into the bean stew off heat or just before serving. Adjust acidity with a squeeze of lime or orange to brighten flavors. If stew seems too thin, simmer uncovered a few minutes to reduce.

To serve: Spoon rice onto plates and top with generous ladles of Criollo beans and meat. Garnish with extra cilantro, scallions, and lime/orange wedges on the side.