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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MmM..my Cookin..

Yellow rice..

Again, I am not talkin about minute rice! This is my version of Puerto Rican arroz amarillo.

Yellow Rice

  • 6 c. water
  • 3 c. medium grain rice
  • 4 tbsp. vegetable oil
  • 1 1/2 packet Sazón
  • 2 tsp. recaito
  • 2 bay leaves
  • 3-4 circles of adobo
  • dash of pepper
  • add-ins: ham, denver mix, gandules (little green peas), bacon pieces, beans, etc.

Serves 6

In a large pot add water and all seasonin. If you are using add-ins you would want to saute the meat or veggies first with the oil called for, you can add the beans in with the seasons. Let the water come to a boil over med high heat. Before the water is boilin you would want to taste the seasoned water to make sure it is to your liking. Once the water is boilin add the oil and stir to break up the oil. Slowly add the rice while stirrin. It is very important that you stir the rice very thorough or you will have tie dyed rice lol tho it will taste good, it’s not the look were goin for. Bring the water and rice back to a boil, stir one more time just to make sure there isn’t any clumpin of rice. Cover the pot and lower the heat to low on a larger burner and med low on a small burner. If you lid doesn’t fit tightly, cover the pot with a layer of aluminum foil before you put the lid on. DO NOT touch the lid for at least 45 mins! When that time has passed, turn off the heat and use a fork to fluff the rice, cover and let sit another 5-10 mins. Enjoy!

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