Recipe(tried): 5 Bean Recipes Latin Style (using canned beans) for Steve

BEANS IN STEW (HABICHUELAS GUISADAS)
Source: Goya Foods

2 tbsp Goya Olive Oil
1 small onion chopped
1/2 Goya Pimiento chopped
2 chili peppers chopped
3 cloves garlic minced
1/2 envelope Goya Sazon
1 tbsp Goya Reca to
1 tsp Goya Oregano
1/4 tsp Goya Cumin
1/2 cup Goya Tomato Sauce
2 cans Goya Red Beans drained*
3 cups water
Salt to taste
1/8 tsp pepper

Add ham in cubes, squash or yautia (optional)

* Note: You can substitute the beans with the Goya Guisadas, ready to serve.

Heat oil, add onion, pimiento, chili, garlic, sazon, recaito, oregano, Cumin and sauce. Cook 2 minutes - low heat.

Add beans and water. Add salt to taste. Simmer; let reduce.

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BEANY BEEF STEW
Servings: 6-8

Beef stew gets better when you add plump, tender Goya Red Kidney Beans. Try this satisfying, complete recipe - brimming with carrots, parsnips and red wine - or add a can of Goya Beans to your favorite stew recipe and make it a classic.

2 tsp. Goya Olive Oil
3 lbs. beef chuck, cut into 1-inch cubes
3 medium onions, chopped coarsely
3 tbsp. flour
2 cups water
2 cups Burgundy wine
2 packets Goya Cubitos En Polvo - Powdered Beef Bouillon
2 packets Goya Ham Concentrate (optional)
2 tsp. Goya Sofrito
2 tsp. Goya Adobo All Purpose Seasoning with Pepper
2 tsp. sugar
6 carrots, peeled and cut into 3-inch lengths
6 parsnips, peeled and cut into 3-inch lengths
8 small new red potatoes, scrubbed and halved
1 can (15.5 oz.) Goya Red Kidney Beans undrained.

Heat oil on medium in a large pot and brown beef in batches. Return beef cubes to pot, add onions, sprinkle with flour and cook 5 minutes.

Add water, wine, Cubitos En Polvo, ham concentrate, sofrito, adobo and sugar. Bring to a boil, stirring. Lower heat, cover and simmer for 1 hour.

Stir in carrots, parsnips and potatoes and simmer uncovered for 30 minutes. Stir in beans and cook 15 minutes more.

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CLASSIC PINK BEANS AND RICE
Servings: 4

Plump, tender Goya Pink Beans and Rice, saucy, satisfying and delicious. A classic from the Caribbean, that's ready in a snap. Serve alongside your usual meat or poultry and your whole family will cheer.

1 can (15.5 oz.) Goya Pink Beans, drained and rinsed
1/2 cup water
2 tbsp. Goya Extra Virgin Olive Oil
2 tbsp. Goya Sofrito or Goya Recaito*
1/2 can Goya Tomato Sauce (8 oz.)
1 packet Saz n Goya without Annatto
1/2 packet Goya Powdered Chicken Bouillon
1/8 tsp. Goya Leaf Oregano
Goya Adobo with Pepper to taste
2 cups cooked Canilla Long Grain Rice

Combine all ingredients except rice in a 4-quart saucepan. Bring to boil over medium heat then simmer for 10 minutes or until it reaches desired consistency.

Serve with cooked Canilla rice on side.

* For more cilantro flavor use Goya Recaito.

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CORN AND BEAN CHOWDER
Servings: 6-8

Creamy corn and bean chowder, with a south-of-the-border style, bursting with flavor and chock-full of the goodness of Goya Black Beans.

3 tbsp. Goya Olive Oil
1 cup onions, diced
1 cup green bell peppers, diced
1/2 cup flour
2 cups hot milk
2 cups water
1 can (15 oz.) creamed corn
1 tsp. Goya Adobo All-Purpose Seasoning with Pepper
1 can (15.5 oz) Goya Black Beans, drained and rinsed
1 packet Goya Saz n without Annatto
2 packets Goya Cubitos En Polvo - Powdered Chicken Bouillon
1 can (15.25 oz.) Goya Whole Kernel Corn, undrained
1/2 tsp. black pepper
1/2 tsp. chili powder

Heat oil in a pot on medium and cook onions and peppers until tender. Sprinkle with flour and stir until flour browns.

Add hot milk slowly while stirring until mixture thickens. Add remaining ingredients and gently simmer on low until thick and bubbly. Serve hot.

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ONE-BEAN SALAD
Servings: 4-5

2 cans Goya White Kidney Beans, drained and rinsed
1 green pepper, diced
1 red onion, sliced
1/4 cup parsley, chopped
1/3 cup Goya Wine Vinegar
3/4 cup Goya Extra Virgin Olive Oil
1/2 tsp. black pepper
1 clove garlic, crushed
1 tbsp. chives, chopped

Combine beans, green pepper, onion, and parsley.

Blend together remaining ingredients, and pour over bean mixture.

Mix thoroughly, cover and chill well.