How to make
Chop the vegetables without the garlic and stew them in the oil, until done and add two pinches of salt.
Add the tomato puree, sugar, finely grated garlic and paprika and cook over medium to low heat for about 7-8 minutes.
Strain the beans from the liquid in the tin or jar and add them to the finished sofrito along with 4/5 cup (200 ml) of water. These beans should remain thick, but if you prefer making them into a soup, add more water.
Add the spices and cook briefly, until the water evaporates slightly.
Note: You can boil the red beans yourself if you don't have any canned ones.
Soak them in water overnight, then strain and pour a fresh water. Do not add salt while boiling.
Have a beautiful and festive evening!
