Prep 10 mins
Cook 40 mins
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.
- 29.58 ml olive oil
- 118.29 ml ham, chopped into small cubes
- 29.58 ml goya sofrito sauce
- 29.58 ml goya recaito
- 4.92 ml minced garlic or 2 garlic cloves, minced
- 439.41 g cangoya pink beans, undrained
- 236.59 ml water
- 59.14 ml tomato sauce (plain)
- 2 g envelopegoya sazon goya, con culantro y achiote
- 1.23 ml oregano
- 0.25 ml salt
- 1 small potato, peeled and cut into chunks
- 29.58 ml manzanilla olives, sliced (or 6 to 10 whole manzanilla olives)
- 473.18 ml 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.
My fiance is Puerto Rican, and so our daughter is obviously half Puerto Rican. I find myself striving to make Puerto Rican dishes to perfection, I even made Coquito last Christmas and I will be making it again this year! (My fiance isn't even home to try all this stuff that I'm making for him!) But, I'd rather practice while he's locked up so that when he comes home he'll be surprised. Anyway... this recipe was BY FAR the best recipe I've tried yet! The inlaws never gave me recipes because they all have it in their memories! So, this recipe will be used in our house over and over now because it's amazing! I changed a little though, like 2 potatoes, I didn't have Sofrito but I had Recaito and I added an onion. It was delicious!!! Thank you!!
Everyone loved this dish tonight! So easy and flavorful-probably the best beans I've made! Only change I made was to simmer w/o the lid to make a thick sauce. I love the olives-no need for added salt. Thank you, Michelle, for a DELICIOUS recipe! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.
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!!