Recipe by Michelle Figueroa
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.
Top Review by Ang11002
I made this tonite for dinner and enjoyed it. I'm familiar with Puerto Rican dishes because my son's father is PR himself:).. I missed the sprinkle of adobo and garlic powder even though I know you do use minced garlic. Other than that, a good recipe! But I would omit the water next time, just personal preference. This will be made again though. Thanks!!
- 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) cangoya pink beans, undrained
- 1 cup water
- 1⁄4 cup tomato sauce (plain)
- 1 (2 g) envelopegoya 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 See How It's Made
- Heat oil in saucepan on medium. Add ham and sauté for about 5 minutes.
- Add Sofrito, Recaito and garlic and sauté another 5 minutes.
- Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
- Serve over hot rice.
- Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.