Puerto Rican Pink Beans and White Rice

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Ingredients (use vegan versions):


  • 3 cans Goya Pink Beans (Habichuela Rosadas)
  • 2 tablespoon (heaping) of Goya “Recao” (cilantro, green pepper mixture in a bottle)
  • 2-8oz cans of tomato sauce
  • 1 large onion
  • 1 green pepper
  • 1 large clove of garlic
  • 1 med. potatoe
  • capers if you wish
  • 2 tablespoon olive oil
  • dashes of garlic powder, oregan, and salt and pepper or Goya’s “Adobo” seasoning to taste

Directions:

sautee, in a soup pot, the oil,diced green pepper, and onion until onion is golden, add the garlic and sautee until golden
then add the tomato sauce and Recao
when the mixture begins to a bubble a bit add the beans with the water in the can (if you wish you can drain the beans and add the equivalent in water to the pot)
add the diced potatoe
add the seasonings or “Adobo” to taste
when the potatoe is soft the Beans are done.
Serve over white rice (I make mine in a rice cooker).

Serves: 4

Preparation time: 1/2hr-1 hr.

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