Sofrito

• 1 large green, yellow, and red bell pepper
• 1 large onion
• 1 whole garlic clove
• 1 package Goya Sazon in achiote ***
• 2 tablespoons of Adobo (salt, pepper, oregano, and chopped cilantro to a medium consistency). You can use a food processor.

Ingredients

• 1/2 bag of beans of choice
• (Small or Large Red Kidney, Northern White, or Small White)
• 1 Can of Tomato Sauce
• 1 Large Bell Pepper
• 1 Large Onion
• 1 Large Potato (optional)
• 3 or 4 Strips of Bacon
• 1 Tblsp. Sofrito
• 1 packet Sazon ***
• 2 or 3 Cloves of Garlic *
• 1 Tsp. Salt *
• 1 Tsp. Pepper

Preparation

1. Soak beans over night (at least 8 to ten hours).
2. Cook bacon half way in a skillet.
3. Dice onions and bell pepper.
4. Place half cooked bacon in a saucepan and sauté onion, bell pepper, sofrito, minced garlic, and sazon until the garlic opens and bell pepper is soft.
5. Add beans, potatoes, and enough water to cover about one inch over the beans.
6. Cover and cook for 90 minutes at medium heat.
7. Add tomato sauce and cook an additional 30 minutes or until beans are tender.

* You can substitute garlic cloves and salt with 1 tablespoon of garlic salt.

** Make sure you use a saucepan appropriate for the amount of beans being cooked. Too large a pot can affect the cooking of the beans in a negative way. If the pot is too large, the beans will never soften.

*** Sazon and Adobo can be purchased at your local supermarket in the exotic or ethnic foods isle. Some markets even assign a “Goya” isle name.

I recommend you serve beans in the traditional Puerto Rican manner with either white rice or Arroz Con Pollo (Chicken and Rice).