Habichuelas Guisadas (Puerto Rican Beans)
By Luz Maria Robinson From The Village of Our Saviour’s Manor
1 Tbsp oil
2 Tbsp sofrito, heaping
8 oz. tomato sauce
2 cans (15-16oz) beans, drained and rinse
1 ½ Cup water
1 pk Sazon with Coriander and Annatto (cilantro and achiote)
1 tsp. adobo
½ tsp garlic powder (or minced garlic to taste)
¼ tsp dried oregano
Ground black pepper to taste
2 tsp Manzanilla or Spanish pimento-stuffed olives
½ lbs potatoes, peeled and diced into large chunks
Directions
In a medium caldero (cast iron pot), saute sofrito in oil 2-3 minutes over medium heat. Add tomato sauce, beans, water, and sazon. Season with pepper, adobo, garlic powder (or minced), oregano, and stir. Taste and adjust spices according to your taste. Add potatoes and olives and bring to a boil. Reduce heat to low and simmer until potatoes are cooked thoroughly, about 30 minutes or so.
