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Green Bean and Fennel Sofrito

Green Bean and Fennel Sofrito

Sofritos are dishes cooked in oil on very low heat, without coloring the ingredients. They generally have a base of onions and tomatoes, on top of which you can add any sort of vegetable, or even fish or meat.


  • 2 large onions, chopped fine
  • ½ cup olive oil
  • 2 tsp salt
  • 4 cloves garlic, chopped
  • 1 tsp oregano
  • ½ tsp thyme
  • Black pepper to taste
  • 2 tomatoes
  • 1 lb green beans
  • 1 fennel bulb
  • ½ cup chicken stock or vegetable stock
  • ¼ cup parsley, chopped


  1. 1

    Place onions and oil in a large pan and sofreir on low heat until onions are translucent.

  2. 2

    When onions are just cooked, add garlic, thyme, oregano, pepper and salt. Stir well and cook 5 more minutes. 

  3. 3

    Grate tomatoes and pour pulp into the pan. Sofreir 15 more minutes. 

  4. 4

    Meanwhile, clean green beans and chop into 2-inch segments. Repeat with fennel and set small, green leaves aside. 

  5. 5

    Pour stock, green beans and fennel in the pan. Stir well. Increase heat a notch or two and simmer, stirring occasionally. Cook until vegetables are tender (12-15 minutes). Serve garnished with parsley and chopped fennel leaves.

A variation of the Cod Sofrito from The Spice Trekkers Cook at Home