Sunday, December 25, 2011
Boricua in RVA
I served it with white rice and red beans. The beans began with a sofrito. of onions, garlic, carrot, later peppers, celery, pancetta, oregano, parsley, salt, pepper. pimenton and cumin
Then added tomato paste and chicken stock
This was simmered for an hour then the beans and some cooked yuca where added, and served over white rice
Very traditional, very tasty, and some leftovers to boot.