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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My grandmother gave me the recipe for this traditional red bean dish. It's been a tried-and-true standby in my family for years. It's best served as a side, usually with white rice, and goes well with any entree. Ingredients:
2 tablespoons sofrito |
1 tablespoon olive oil |
2 cups water |
1 can (16 ounces) kidney beans, rinsed and drained |
2 medium potatoes, peeled and cubed |
1 can (8 ounces) tomato sauce |
1 envelope goya sazon with coriander and annatto |
1/4 teaspoon salt |
1/4 teaspoon pepper |
hot cooked rice, optional |
Directions:
1. In a large skillet, cook Sofrito in oil over medium-low heat for 5 minutes, stirring occasionally.
2. Add the water, beans, potatoes, tomato sauce, sazon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until potatoes are tender. Serve with rice if desired. Yield: 4 servings.
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