Today I have a scrumptious dish for you that is sure to awaken your nostalgic Caribbean taste buds. Earlier I gave you the recipe for Spanish rice and beans, but sometimes you want those beans saucy and drenched over the top of your rice like an accompaniment. I've taken those traditional habichuelas and added some hearty veggies so they can be eaten as a full meal without feeling like you're missing a thing. The slightly embarrassing part of this recipe is that I've used canned beans. I remember my mom cooking those dried beans from the morning until the evening...and no doubt the taste difference is noticeable. One of these days I will try my hand at "all-day beans" for sure.
Maybe in the crockpot.
1 tablespoon olive oil
1 yellow onion, chopped
1/2 cup sofrito
1/4 cup tomato sauce
2 tbsp Sazon
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
3 cups low sodium veggie broth
2 cans pinto or kidney beans (15 oz. cans)
3 potatoes, peeled and chopped
2 carrots, peeled and chopped
2 tbsp green pimento olives, chopped
sea salt and black pepper to taste
Note: You can use store bought Sazon and sofrito, but beware they are laden with harmful chemicals like MSG and artificial coloring/flavoring. With a little prep, you can make it all yourself fresh and it stores for up to 3 months. Click the links for recipes ;)
In a medium sized sauce pan, heat the olive oil over medium heat. Add the onion and saute for 4-5 minutes, until it starts to caramelize. Add the sofrito and Sazon seasoning. Saute for 2 minutes, until fragrant. Add the tomato sauce, oregano, cumin and a pinch of black pepper. Saute for 1 minute. Add the veggie broth and beans, potatoes, carrots, and olives. Bring the mixture to a boil. Once the mixture comes to a boil, cover and reduce to a simmer. Cook for 25-30 minutes, to allow the flavors to meld and the potato/carrots to cook. Check for seasoning, and add sea salt if desired. Serve over white or yellow rice - or the way I like it...steamed brown rice!