This classic Puerto Rican style dish features perfectly seasoned beans with ham, potatoes, capers and olives in a tomato sauce. Serve with rice and tostones (fried plantains).
- 2 teaspoons of canola oil
- 2 ounces lean cured ham, diced (jamón de cocinar)
- 1 (29-ounce) can pinto beans
- 1 (8-ounce) can tomato sauce
- 1 packet Sazón
- 2 tablespoons sofrito (see recipe)
- 7 pimiento stuffed olives
- 1 teaspoon Alcaparrado (capers)
- 2 medium size potatoes, cubed
- 1 can water (use the tomato sauce can)
Adapted from elboricua.com
Put the oil in a deep saucepan, turn the heat to medium and add the jamón.
Saute together with the sofrito and after 3 minutes add the tomato sauce, Sazon, olives and Alcaparrado. Stir for 2 minutes.
Add the beans, potatoes, water and stir.
Turn heat to medium high. When boiling, cover with a lid and turn heat to low.
Wait 20 minutes and FUA, they are ready.
Serve with Arroz Con Salchichas or any of my rice recipes. Do not forget the tostones.
You can use any of the following beans: black beans, red kidney beans, pigeon peas, small red beans, lima beans, pinto beans, black-eyed peas, pink beans or chick peas.
Only add about ¼ of the water to the tomato sauce can and shake so you can get all the sauce left in the can. After a few shakes, fill to the top with water.
The potatoes will not only add flavor to the beans, but it will also help thicken the sauce.
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