Habichuelas

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 teaspoons canola oil
• 2 ounces of diced cured lean ham (jamon de cocinar)
• 15 ounces pinto beans
• tomato sauce
• 1 (1 ounce) packet sazon goya
• 2 tablespoons sofrito sauce (see recipe)
• 7 pimento stuffed olives
• 1 teaspoon alcaparrado (capers)
• 2 medium cubed potatoes
• water (use the tomato sauce can)

Recipe

• 1 directions.
• 2 put the oil in a deep saucepan, turn the heat to medium and add the jamón. (go ahead, have a taste of the jamón).
• 3 saute together with the sofrito and after 3 minutes add the tomato sauce, sazon, olives and alcaparrado. stir for 2 minutes.
• 4 add the beans, potatoes (tip), water (tip) and stir.
• 5 turn heat to medium high. when boiling, cover with a lid and turn heat to low.
• 6 wait 20 minutes and fua, they are ready.
• 7 serve with arroz con salchichas or any of my rice recipes. do not forget the tostones.
• 8 extras.
• 9 you can use any of the following beans: black beans, red kidney beans, pigeon peas, small red beans, lima beans, pinto beans, black-eyed peas, pink beans or chick peas.
• 10 tips from the rican emeril.
• 11 only add about ¼ of the water to the tomato sauce can and shake so you can get all the sauce left in the can. after a few shakes, fill to the top with water.
• 12 the potatoes will not only add flavor to the beans, but it will also help thicken the sauce.