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.
- 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)
- 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.