Quick Bean Stew (Habichuelas Guisadas Rapiditas)
A Taste of Puerto Rico/Yvonne Ortiz

2 tablespoons olive oil
1/4 pound smoked ham, diced
1/4 cup Basic Recaito (Sofrito)
1 cup tomato sauce
2 cups water or chicken stock
1/4 pound calabaza (West Indian pumpkin), peeled and diced
1 cup alcaparrado
2 16-ounce cans beans, drained and rinsed
1 teaspoon black pepper

Heat the oil in a large pot. Saute the ham for 3 minutes. Add the recaito and tomato sauce, and cook over medium heat for 5 minutes.

Add the water and calabaza. Bring to a boil, and add the alcaparrado, beans, and black pepper. Bring to a boil again. Reduce the heat and simmer, uncovered, for 15 minutes.