MmM..my Cookin..

Beans, beans the magical fruit the more you eat the more you, better not!

Sorry havin boys I couldn’t help myself, just not at the dinner table! We love our beans, we always have beans with our rice..it’s just the best way to go!

Black Beans

Frijoles negros

Serves 4 as a side

  • 1 can of black beans with every drop of juice in the can
  • 1/2 pkt. Sazón 
  • 1 circle adobo
  • 1/2 bay leaf
  • 1/2 tsp. denver mix
  • 1/2 tsp. recaito
  • 1/4 tsp. garlic
  • 1 can of water
  • 1 tsp vegetable oil
  • salt and pepper

In a medium saucepan add oil, denver mix, garlic, and recaito on med heat gently saute the veggies. Add in beans, and all seasonings raise heat to med high. Use the water to rinse the can to ensure you got every drop of juice into the saucepan. Bring to a slight boil, then reduce the heat to right under med and simmer for about 20 mins.

Pink Beans

Habichuelas Rosadas

Serves 4 as a side

  • 1 can of pink beans with every drop of juice in the can
  • 1/2 pkt. Sazón 
  • 1 circle adobo
  • 1/2 bay leaf
  • 1/2 tsp. denver mix
  • 1/2 tsp. recaito
  • 1/4 tsp. garlic
  • 1 tsp vegetable oil
  • salt and pepper
  • 1/3 can of tomato sauce (I use Goya’s seasoned tomato sauce)
  • 1 small potato (smaller than fist) peeled and diced into 1/4″ pieces, then rinsed
  • 1 can of water

In a medium saucepan add oil, denver mix, garlic, and recaito on med heat gently saute the veggies. Add Sazón and tomato sauce then stir, add in potato, and stir. Add in beans, and the rest of the seasonings raise heat to med high. Use the water to rinse the can to ensure you got every drop of juice into the saucepan. Bring to a slight boil, then reduce the heat to right under med and simmer for about 20 mins.or until the potatoes are soft.

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