Puerto Rican Style beans

• Produce

  • 1 Bay leaf
  • 1 Bell pepper, medium
  • 2 tbsp Cilantro or parsley
  • 1 Cilantro/parsley, Fresh
  • 2 tsp Garlic
  • 1/2 Jalapeno pepper, small
  • 1 Onion, medium
  • 1 Potatoes, medium or large

• Canned Goods

  • 2 cups Broth

• Condiments

  • 1/4 cup Tomato sauce

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 tsp Paprika, smoked

• Oils & Vinegars

  • 2 tbsp Canola oil

• Nuts & Seeds

  • 1 tsp Cumin

• Other

  • 4 cups Cooked small red beans or 2-3 15oz. cans rinse and drained

Found on africanbites.com

Description

Ingredients

• 2-tablespoon or more canola oil
• 1 Tablespoon cilantro or parsley finely chopped
• 1 medium onion chopped
• ½- 1 small jalapeno pepper, seeded and minced
• 2-3 teaspoon minced garlic
• 1 teaspoon smoked paprika
• 1-teaspoon cumin
• 1-tablespoon cilantro or parsley
• 1 bay leaf
• 1 medium bell pepper chopped
• ¼-½ teaspoon cayenne pepper
• ¼ cup tomato sauce
• 4 cups cooked small red beans or 2-3 15oz. cans rinse and drained
• 2 cups broth or more (chicken or vegetarian)
• 1 medium or large Potatoes chopped
• 1-packet Goya Sazon.
• Fresh cilantro/parsley leaves (optional)

Directions

• Heat the olive / canola oil over medium heat in a large sauce -pan. Add the onions, garlic, cumin, jalapenos, cilantro , paprika, and bay leaf sauté, stirring occasionally, until onions are soft and translucent, about 5-7. Do not brown.
• Add the beans, chicken broth, potatoes, tomatoes, sazon, and salt and bring to a boil.
• Reduce the heat, cover and simmer gently for about 15-20 minutes or more until potatoes is tender.
• Adjust seasonings and thickness beans according to preference with broth and spices
• Remove and serve warm with rice and or tostones