1heaping tbsp sofritoavailable in Latino markets or online
1heaping tbsp recaitoavailable in Latino markets or online
114 oz can of tomato sauce
114 oz can of red kidney beans
1ham bouillon cube
In a medium saucepan heat olive oil and sauté the garlic and onions until they become translucent
Add the recaito, sofrito and tomato sauce and stir.
Add the beans, then fill up the can ¾ with water and add.
Add bay leaves and bouillon cube.
Once dissolved, add in potato cubes. Pumpkin is a good option too, but I never include it in my beans because I never have pumpkin in my house!
Bring the concoction to a boil, then simmer. I like to put the beans on first and then start cooking the rice and whatever protein I am serving on the side — chicken or pork chops usually — so the beans simmer a long time.
Enjoy! And enjoy for several days! The beans will be better a day after cooking.
Pro tip: If you love yellow rice, boil your rice with a saffron packet for prime deliciousness. Also, use a thicker medium-grain rice — the jasmine and long grain don’t hold up as well.