My favorite part about this dish is the addition of the potatoes. The potatoes simmer in the sauce while they are cooking and they absorb all of its complex flavors. These beans and potatoes are traditionally served over rice and I find that they also pair well with some greens and an avocado.
- For the Sofrito:
- 1/2 red bell pepper
- 1/2 banana pepper
- 1/2 jalapeño
- 1/2 red onion
- 3 cloves of garlic
- 1/4 cup fresh cilantro
- juice from 1 lime
- For the Sazon:
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- For the beans:
- 1 tbsp olive oil
- 1 15oz can pink beans
- 1/2 cup tomato sauce
- 1 cup vegetable broth
- 1 medium potato, peeled & diced
Directions
1. Prepare your sofrito. Add all ingredients to a blender and blend until smooth.
2. In a large pot, heat the olive oil over medium heat. Add the sofrito and cook for about two minutes, until soft.
3. While the sofrito is cooking, prepare the sazon. Add all of the ingredients to a small bowl and whisk together. Pour over the sofrito and stir well.
4. Add the beans, tomato sauce, vegetable broth, and potato to the pot.
5. Bring to a boil and reduce to a simmer.
6. Cover pot and simmer for about 30 minutes, until potatoes are soft.
7. Remove from heat and serve.
Also by Lauren: Filling & Detoxifying Raw Jackfruit Salsa
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Photo: Lauren Sacerdote