STEWED BEANS (HABICHUELAS GUISADAS)1 tablespoon olive oil 1 packet Goya Sazon with Achiote2 ounces tomato sauce 1 tbsp alcaparrado (Spanish olives and capers) 1 tablespoon Sofrito ( recipe) 1/4 teaspoon black pepper 1 (1 lb) can rosita or pinto beans, rinsed and drained 1 cup water salt (to taste) hot cooked white rice (to serve) In a saucepan heat oil, then add the Sazon, tomato sauce, alcaparrado, sofrito, and black pepper; cook for about 4 minutes. Add the beans and 1 cup water, season to taste with salt. Turn on the heat again to medium and cook for an additional 20 mintues or until the mixture becomes a bit thick. Serve over white rice. Adapted from unknown source
|
