Vegan (Dominican Style) Stewed Black Beans

You need almost fully cooked or canned beans. I used a 16 oz bag.  This concept can be used to stew pink and red beans, as well as pigeon peas (guandules).

Approximate Measurements

1 tbsp olive oil

3 tbsp sofrito (mine doesn’t have garlic so I add it separately. Fresh is better, but I aim for progress, not perfection.)

1 tsp dried oregano

2 tbsp tomato paste 

1 tsp ground cumin

1 tsp veggie “chicken” base (I suggest adding 1 tsp more, but I was running low, and worked with what I had.  Note, this has sodium, so do not add salt until later, after tasting.)

5-10 olives (pitted preferred, but alas, didn’t have those)

1 tsp vegan chicken-less seasoning 

I also sometimes add bay leaves, and they add a delicious touch as well.