Every family meal founders Daniel and Antonio Caballero enjoyed as kids had a bowl of beans seasoned with sofrito— vegetables, spices, and herbs cooked in olive oil. Their dad, nicknamed FILLO, taught them that sofrito beans were a part of his own childhood in Cuba, and that while humble in origin, they’re packed with flavor and nutrients.
The problem is, scratch-cooking them takes time—something neither Daniel nor Antonio had much of as they began families of their own. They realized there must be millions just like them, who long for a taste of home but need convenience.
Daniel and Antonio went to work in their kitchens, and later a partner plant, and soon had clean-label, shelf-stable sofrito beans full of sabor. They turned their efforts to other traditional dishes, and today offer a line of ready-to-eat meals seasoned with sofrito—where it all began.