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Puerto Rican Style beans
Nb persons: 4
|2- tablespoon||canola oil|
|1 Tablespoon||cilantro, finely chopped|
|1 medium||onion chopped|
|1||jalapeno pepper, seeded and minced|
|2-3 teaspoon||minced garlic|
|1 teaspoon||smoked paprika|
|1 medium||bell pepper chopped|
|1/2 teaspoon||cayenne pepper|
|1/4 cup||tomato sauce|
|4 cups||cooked small red beans|
|1 large||potato or pumpkin, chopped|
|1 packet||Goya Sazon with coriander|
Heat the olive / canola oil over medium heat in a large saucepan. Add the onions, garlic, cumin, jalapenos, cilantro , paprika, bell pepper 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
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