Nick Sampson (adopted from africanbites.com)
Puerto Rican Spiced Beans
- 2 Tablespoon of canola oil
- 1 Tablespoon cilantro, finely chopped
- 1 medium onion chopped
- 1 small jalapeño pepper seeded and minced
- 2-3 teaspoon minced garlic
- 1 teaspoon of smoked paprika
- 1 teaspoon cumin
- 1 bay leaf
- 1 medium bell pepper chopped (i prefer red bell pepper)
- dash of cayenne pepper
- 1/4 cup tomato sauce
- 4 cups cooked small read beans
- 2 cups chicken or vegetable broth
- 1 medium potato of choice chopped
- 1 packet goya sazon
- fresh cilantro for garnish
- Heat the oil over medium heat in a large saucepan. Add the onions, garlic, cumin, jalapenos, cilantro, paprika, bell pepper and the baby leaf. Saute the mix, stirring frequently until onions appear translucent. Approximately 6 minutes.
- Add the beans, broth, potato, tomatoes, saloon, and a pinch of salt. Bring the mixture to a boil.
- Reduce the heat, cover the saucepan and allow the mixture to simmer for about 15 minutes.
- Serve warm! Great pair with some rice.