STEWED BEANS (HABICHUELAS GUISADAS)

1 tablespoon olive oil
1 packet Goya Sazon with Achiote
2 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