Recipe: Pinto Beans (Puerto Rico) Habichuelas Pintas

HABICHUELAS ROSADAS

2 tsp. Olive oil
2 oz. diced lean cured ham (jamon de cocinar)
1 (29 oz.) can pinto beans*
1 (8 oz.) can tomato sauce
1 packet of sazon Goya
2 tblsp. sofrito
7 olives (pimiento stuffed)
1 tsp. alcaparrado (capers)
2 cubed medium size potatoes or a slice of calabaza (pumpkin-peeled & cubed)**
1 can water*** (use the tomato sauce can)

Put the oil in a deep saucepan, turn the heat to medium and add the jamon. (Go ahead, have a taste of the jamon)

Saute together with the sofrito and after 3 minutes add the tomato sauce, sazon, olives and alcaparrado. Stir for 2 minutes.

Add the beans, potatoes*, water and stir.

Turn heat to medium high. When boiling, cover with a lid and turn heat to low.

Wait 20 minutes and FUA, they are ready.

Serve with arroz con salchichas or any of my rice recipes. Do not forget the tostones.

TIPS:
*You can use any of the following beans: black beans, red kidney beans, pigeon peas, small red beans, lima beans, pinto beans, black-eyed peas, pink beans or chick peas.

**The potatoes will not only add flavor to the beans, but it will also help thicken the sauce.

***Only add about 1/4 of the water to the tomato sauce can and shake so you can get all the sauce left in the can. After a few shakes, fill to the top with water.