Puerto Rican Pink Beans (1/2 cup serving)
- Number of Servings: 4
Ingredients
2 tablespoons olive oil½ cup ham , chopped into small cubes2 tablespoons goya sofrito sauce2 tablespoons goya recaito1 teaspoon minced garlic or 2 garlic cloves , minced1 (15 ½ ounce) can goya pink beans , undrained (or 12 oz cooked beans with 4 to 5 oz of cooking liquid, I use pinto beans)1 cup water¼ cup tomato sauce (plain)1/2 envelope (2 g) goya sazon goya , con culantro y achiote¼ teaspoon oregano1 pinch salt1 small potato, cut into chunks (I don't peel it)2 tablespoons manzanilla olives , sliced (or 6 to 10 whole manzanilla olives)
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. (rice not included in nutrition calculations)
5 Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.
Read more: https://www.food.com/recipe/puerto-rican-rice-and-beans-pink-beans-147650#ixzz1oaZd0JYL
Serving Size: Makes 4 1/2 cup servings
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. (rice not included in nutrition calculations)
5 Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.
Read more: https://www.food.com/recipe/puerto-rican-rice-and-beans-pink-beans-147650#ixzz1oaZd0JYL
Serving Size: Makes 4 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 174.7
- Total Fat: 6.5 g
- Cholesterol: 10.3 mg
- Sodium: 721.3 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 4.7 g
- Protein: 7.3 g
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