Friday, October 4, 2019

Puerto Rican Stewed Red Beans




  • 1 pound dried red kidney beans, rinsed, soaked in water overnight
  • water to cover beans as they stew
  • 1 small onion, peeled
  • 6 tablespoons good olive oil, divided
  • 1 pound calabaza (Caribbean pumpkin), peeled and cut into 1 inch cubes or 2 red boiling potatoes, peeled and cubed
  • 7 ounces of Goya Frozen Sofrito (defrosted), or other Sofrito of your choice
  • 1 6-ounce can tomato paste
  • 5 or 6 Garlic cloves, minced
  • 1 packet Sazon Goya
  • 5 or 6 Cilantro leaves, finely chopped or a bunch of cilantro finely chopped
  • Salt to taste
Put olive oil and onions in a large pot. Cook on low heat for 6 minutes. Add garlic and cook on low heat for 2 minutes, as you stir.

Add rinsed Kidney Beans to pot and fill with water, covering the beans by 1 inch.

Bring to the boil, then lower to a steady simmer, and cook for 1 hour.

Add remaining ingredients to pot, and continue cooking until the beans are getting tender, but still slightly firm.

Serve with cooked Yellow or White Rice.



Lower East Side New Yoork Puerto Rican

"Ah Papi" !!!

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