If you haven't noticed yet, I am a fan of beans. I grew up on all types of beans, and they are truly a power food. Best part: they're vegan! Beans are filling, have a ton of fiber, they are inexpensive, and they make a complete protein with rice. This recipe is almost like cooking your normal beans, however there are some added ingredients. And typically, this dish is served over white rice. Pink beans are normally used for this recipe. You may also use red kidney beans. This a tomato-based dish. The beans are then served over white rice.
What You'll Need:
1 Can of Pink Beans 1/2 Onion (diced) 1/2 Green Bell Pepper (diced) 1 Packet of Sazon 1 Tablespoons of Sofrito 1/2 8oz Can of Tomato Sauce Green Spanish Olives 2 Small Potato (diced) 1 Tablespoon Oil of choice Goya Adobo Bay leaf Again, I'd suggest not rinsing the beans because that is what gives it thickness for stew. But I totally understand being grossed out by it -- so rinse beans if preferred.
How To Make It:
Set stove to medium heat. 1 tablespoon of oil into a pot. Add sofrito, onions, green bell pepper, olives, 4-5 bay leaves. Saute for 1 minute. Add one packet of sazon, 4oz of tomato sauce, stir. Pour 1 can of undrained beans, diced potatoes, and about 4-5 bayleaves. Turn down heat to a simmer. Let it cook for about 30 minutes. Stir occasionally. Add a pinch of adobo for taste.
What To Do Next:
Blast some salsa music and enjoy the best dinner you've ever made.