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Alison Gonzalez: "Excellent! This recipe is a staple in our house…" Read More
19Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. oil
- 2 Tbsp. sofrito (*see note below about finding/making sofrito)
- 8 oz. tomato sauce
- 16 oz. kidney (red or pink beans, drained and rinsed)
- 1 1/2 cups water
- 1 packet coriander (Sazón with, and Annatto, Culantro and Achiote)
- 1 packet ham (concentrate, I use Goya Jamón, optional)
- dried oregano
- adobo
- black pepper
- 2 Tbsp. pimento stuffed olives (Manzanilla or Spanish)
- 1/2 lb. potatoes (peeled and diced into large chunks)
- cooked white rice (for serving)
- 3 green bell peppers (large, deseeded and quartered)
- 3 Spanish onions (large, peeled and quartered)
- 2 bags aji dulce (a type of pepper)
- 1 head garlic (peeled)
- 1/2 bunch recao (aka culantro)
- 1 bunch cilantro
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Reviews(2)
Alison Gonzalez 2 years ago
Excellent! This recipe is a staple in our house. Guests from Puerto Rico love it just as much. I usually use both pink and red beans. The recipe also doubles well.
Bryan Feliciano 6 years ago
this is my secound time making it and it brings me ba k to when my abuela used to make it.