1/2 chopped onion, white
2 sliced garlic clove
4 Tablespoon(s) chopped stems cilantro
4 Cup(s) cranberry beans
4 Cup(s) chicken broth
2 chili, jalapeno
4 chopped tomato
1 Tablespoon(s) vinegar, white
Soak the beans.
In a large pot saute onions in lard.
When lightly browned, add garlic and cilantro stems.
Cook for about 30 seconds until the garlic is aromatic.
Add the soaked and drained beans.
Add chicken broth.
Bring to a full boil, then simmer covered for 45 minutes.
Make the sofreto
In a skillet, melt lard and saute one chopped onion.
Salt and saute until deep brown.
Add 3 cloves of chopped garlic.
Remove seeds and ribs from jalapeno and chop fine. Add to skillet.
When the garlic becomes aromatic, add the tomatoes.
Saute for 15 minutes or until the tomatoes completely break down.
Make the salsa
In a bowl, add 3 chopped tomatoes and about two teaspoons of salt.
Add vinegar, 1 half chopped jalapeno, 2 tbls of chopped cilantro, 2 tbls finely chopped red onion.
Drizzle in about a teaspoon of olive oil while mixing.
Let rest for 15 minutes before serving.
Add the sofrete to the beans and 4 tablespoons of chopped cilantro tops.
Serve in bowls and top with salsa.