Puerto Rican Rice and Beans (Pink Beans) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Again, another recipe from my boyfriend. The Goya brand products in this recipe can usually be found in the international section or Mexican section of your grocery store. Although I use Pink Beans for this recipe, please feel free to substitute Goya Kidney Beans or Pinto Beans. Ingredients:
2 tablespoons olive oil |
1/2 cup ham, chopped into small cubes |
2 tablespoons goya sofrito sauce |
2 tablespoons goya recaito |
1 teaspoon minced garlic or 2 garlic cloves, minced |
1 (15 1/2 ounce) can goya pink beans, undrained |
1 cup water |
1/4 cup tomato sauce (plain) |
1 (2 g) envelope goya sazon goya, con culantro y achiote |
1/4 teaspoon oregano |
1 pinch salt |
1 small potato, peeled and cut into chunks |
2 tablespoons manzanilla olives, sliced (or 6 to 10 whole manzanilla olives) |
2 cups cooked white rice, medium grain (cook according to packaged directions) |
Directions:
1. Heat oil in saucepan on medium. Add ham and sauté for about 5 minutes.
2. Add Sofrito, Recaito and garlic and sauté another 5 minutes.
3. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
4. Serve over hot rice.
5. Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.
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