¡Hola a todos!
To be honest, this is a dish I ate often as a child but haven’t made as much as an adult. This is a food journey right, so I do plan to update this recipe as it becomes as perfect as my mother’s recipe. I also don’t really use measurements for most of my seasonings when cooking, so please note that these are an estimate.
-1 can of red kidney beans or pink beans (I used Trader Joe’s organic red kidney beans because it’s what I had)
-1/3 cup of olive oil to sauté
-2 tablepoons or a cubes of sofrito
-Half of onion diced up
-about 5 cloves of garlic or about tablespoon and a half of minced garlic
-1 russet potato or potato of your liking, sometimes I even like to add some cubes of pumpkin
-Sazón con culantro y achiote
-veganless chicken seasoning (5-6 shakes at least) this can be removed if you use vegetable or chicken broth instead
-3 to 4 olives with capers
-1 8 oz can of tomato sauce
-1 teaspoon of brown sugar
-1 3/4 cups of water or vegetable broth (or chicken broth if you eat meat)
-diced cherry tomatoes
Chop and mince your onion and garlic. Then, chop up your potatoes and/or pumpkin into cubes of a size of your liking.
Heat up your pot and pour in olive oil. Once your olive oil is heated on low medium, add your onions, garlic and sofrito to sauté. Then, after rinsing your beans add them to the sautéed onions, garlic and sofrito. Mix it up a few times.
Then, add all of your ingredients except for the bay leaf, brown sugar, tomato sauce and olives. Mix it up, with the heat on low—add your water or broth.
Now, add your bay leaf, brown sugar, tomato sauce and olives and let summer on a low-medium for 40 minutes to 1 hour and 15 minutes. The longer it cooks, the better the flavor and the more the sauce can thicken.
Serve alone or over white or yellow rice and garnish with tomatoes and parsley or basil. ¡Buen provecho!
Let me know if you’d like this recipe using dried beans rather than canned!