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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Chef K taught me how to make these beans in my culinary class CFJP. When Chef K gave us our beans he had mixed together the red & pinto beans in a big bowl. He gave us all about 2 cups of beans. The brown sugar is something I added to give the beans a bit of a sweet taste. Ingredients:
fat (i used 4 strips of chopped bacon) |
vegetables (such as shallots, green onions, garlic, onions) |
canned beans, in sauce (red and pinto) |
tomato sauce |
manzanilla olives, chopped (i used 1 tsp) |
capers (i used 1 tsp) |
tomato, chopped |
citrus zest (lemon or lime) |
white wine vinegar |
beef broth (i used chicken) or beef base (i used chicken) |
seasoning (sazon, cumin, coriander) |
brown sugar |
chives, chopped (garnish) |
Directions:
1. Slice shallots and green onions. Mince garlic and onions. Saute in hot pan the fat until vegetables are tender.
2. Once the vegetables have cooked tender add the beans, sauce, olives, capers, tomatoes, zest (I used lemon), white wine vinegar, and beef broth.
3. Add seasonings and brown sugar.
4. Cook this down until it's thick like a sauce, but not to thick. Garnish with chives if using.
5. Serve over cooked saffron rice (I seasoned with salt, cumin, coriander, paprika, onion powder, garlic powder and butter flavored with lemon zest).
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