Puerto Rican Pink Beans (1/2 cup serving)

2 tablespoons olive oil
½ 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 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 water
¼ cup tomato sauce (plain)
1/2 envelope (2 g) goya sazon goya , con culantro y achiote
¼ teaspoon oregano
1 pinch salt
1 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: http://www.food.com/recipe/puerto-rican-rice-and-beans-pink-beans-147650#ixzz1oaZd0JYL


Serving Size: Makes 4 1/2 cup servings