1- 15.5oz can of your favorite beans without the juice. I love pink, or pinto beans
1- 8.0oz can tomato sauce. I use Hunts basil, garlic and oregano. If you are using regular sauce just add a teaspoon of oregano and basil
1- cup dice cooking ham. I like the hickory smoked steak ham
1/2 onion cut into small pieces
1/2 green pepper cut into small pieces
5- garlic cloves minced.
4- recao leaves
3- tablespoon olive oil
1- teaspoon tomato paste
1/2- potato cut into 1″ pieces
1/4- sweet potato cut into 1″ pieces
1- tablespoon capers
5- green olives filled with red pimientos cut in half
1- 15.5oz can of organic chicken broth
1 tablespoon balsamic vinegar
salt and pepper to taste
In a tall pan heat the olive oil and saute the onions, green pepper, garlic and salt over medium low for 10 minutes stirring 3 times. Add the capers, recao, ham, olives, tomato paste and sauce and let it cook for 5 more minutes stirring once. Add the beans, potatoes, pepper and balsamic vinegar, stir and let it seat for 1 more minute. Add the chicken broth cover and cook over medium for 25 minutes stirring every 5 minutes. Serves 4.
Serve over white rice or as a soup with white rice on top. COQUI!
*This is my delicious version of Puertorrican bean!
FYI- Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, pinto beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, pinto beans provide virtually fat-free, high quality protein. But this is far from all pinto beans have to offer. Pinto beans are also an excellent source of molybdenum, a very good source of folate, and a good source of protein and vitamin B1 as well as the minerals phosphorus, iron, magnesium, manganese, and potassium.