Kidney-Bean Sancocho

Kidney-Bean Sancocho
Servings: 4 to 6 Start to Finish 1 hr 40 mins

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons chopped garlic
  • 1 tablespoon chopped fresh ginger
  • 1 unripe green plantain, peeled and roughly chopped
  • 1/2 pound yucca, peeled and roughly chopped
  • 1/2 pound sweet potato, peeled and roughly chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium tomato, chopped
  • 1/2 pound dried red kidney beans, soaked overnight
  • 4 sprigs fresh flat-leaf parsley
  • 2 sprigs fresh oregano
  • 1 fresh or dried bay leaf
  • 4 sprigs fresh cilantro, plus extra leaves for garnish
  • 2 tablespoons aromatic bitters (optional)
  • 1 tablespoon sugar
  • Kosher salt

Make It

1. Heat olive oil in a large pot over medium-high heat. When hot, add garlic and ginger, and cook until just fragrant, 2 to 3 minutes. Stir in plantain, yucca, sweet potato, bell pepper, tomato, and beans, and cook for another 5 minutes.

2. Add parsley, oregano, bay leaf, cilantro, bitters (if using), and sugar along with 3 cups water, and bring to a boil. Lower the heat and simmer until the beans are tender, 1 to 1 1/2 hours. Season with salt.

3. Garnish with fresh cilantro leaves. Serve with brown rice.