Frijoles Colorados (Cuban Red Beans

• Meat

  • 1 lb Ham
  • 1 Ham bone
  • 3 1/2 oz Spanish chorizo

• Produce

  • 2 Bay leaves
  • 2 lb Butternut squash
  • 3 cloves Garlic
  • 1/4 cup Green pepper
  • 1 14 oz package Kidney beans, red
  • 1/2 cup Onion
  • 1/4 tsp Oregano
  • 2 Potatoes, large

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 1/4 cup Tomato sauce

• Baking & Spices

  • 1/4 tsp Goya adobo seasoning
  • 1 Salt & black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tbsp White wine vinegar or apple cider vinegar

• Beer, Wine & Liquor

  • 1/4 cup Vino seco

• Liquids

  • 4 cups Water

• Other

  • 1 packet Of sazon goya con achiote

Found on allkindsofrecipes.com

Description

Ingredients

• 14 oz package of Red Kidney Beans
• 4 cups Water
• 2 cups Chicken Broth
• 1 Ham Bone
• 1 lb. Ham (previously cooked), cubed
• 3½ oz. Spanish Chorizo (2 sausages), cut into large slices
• ¼ cup Green Pepper, chopped
• ½ cup Onion, chopped
• 3 cloves of Garlic, minced
• 2 large Potatoes, peeled and cubed
• 2 lbs. Butternut Squash (Calabaza), peeled, seeded and cubed
• 2 tbs Olive Oil
• 2 tbsp White Wine Vinegar or Apple Cider Vinegar
• ¼ cup Tomato Sauce
• ¼ cup Vino Seco
• 1 packet of Sazon Goya con Achiote
• ¼ tsp Oregano
• ¼ tsp Goya Adobo Seasoning
• 2 Bay Leaves
• Salt & Black Pepper, to taste

Directions

• Rinse and sort beans making sure there are no small stones in your batch.
• In a large heavy pot, soak beans overnight in 4 cups of water. DO NOT DRAIN.
• Place the ham bone in the pot with the beans and bring to a boil.
• Reduce heat to low and cook for 1½ hours, skimming foam from the top.
• At the 1½ hour mark, remove the bone and if there is any meat on it, cut it off and set aside.
• Chop onion and green pepper, set aside.
• Mince garlic and set aside.
• Slice chorizo and set aside.
• Cube ham, potatoes and butternut squash (calabaza), set aside.
• Portion chicken broth, olive oil, vinegar, tomato sauce, vino seco, oregano, adobo seasoning, bay leaves.
• In a separate large skillet, add olive oil and heat over medium-high.
• Add onions and green peppers with some salt & pepper, stirring occasionally.
• When veggies start to get soft, add ham, oregano, adobo seasoning, and garlic.
• When you can smell the garlic, add vino seco and stir well. Reduce liquid by half.
• Add tomato sauce, vinegar, sazon packet, stir well and cook for 2-3 minutes.
• Add this ham/veggie mixture to large pot with the beans and stir well.
• Add chicken broth, bay leaves and bring to a boil.
• When boiling point has been reached, stir well, salt and pepper to taste.
• Lower heat to low/medium-low, cover and simmer for 2-3 hours, stirring occasionally.
• When beans are almost soft (approximately 20 minutes out), add add the chorizo, potatoes and butternut squash (calabaza). Add more hot water or chicken stock if necessary.
• Raise heat to medium-low and cook for 20 minutes or until the potatoes, squash and beans are tender.
• When all are tender, take off the heat.
• Serve over white rice.