Spanish Style Beans
Ingredients
- 1 tbsp sofrito
- 1 packet sazon
- 1 tbsp chicken bouillon
- 2 garlic cloves
- ½ red pepper, roughly chopped
- ½ green pepper, roughly chopped
- ½ red onion, quartered
- ½ can tomato sauce (goya)
- ¼ acorn squash
- 1 can pinto beans
- cilantro optional
- olive oil
Instructions
- In a pot, add about a tablespoon of olive oil.
- Sautee sofrito, garlic, peppers, onions, and seasonings (sazon + chicken bouillon)
- Add tomato sauce, and rinsed beans. Using the same can of the beans, fill with water twice, and add to the pot.
- Add the cut up acorn squash.
- Let this cook over medium heat for about 20 minutes.
- Remove some of the squash, beans, peppers, and onions and place into a blender and blend. Be careful when blending and opening it because it will be hot.
- Pour the blended mixture back into the pot. This will help create a thickened sauce with the beans.
- Cook for an additional 10 min. Add cilantro at the end if desired.
Beans, Beans, Good For Your Heart…
I am the first to admit that beans are not my favorite. I eat around them when they are in rice, eat around them in pasta fagioli, and push them aside in any sort of chili. But, something about making beans Spanish style and using the sauce of the beans on top of rice just makes my heart pitter patter. If a few get in my bite, I never mind, but I am hear for that sauce-y goodness. That isn’t to say that these beans do not taste good, because based on the consensus of those few I have made it for, they are quite tasty.
Also, it is important to know that every culture may make their beans a different way. I know that this may not be traditional to any one specific culture. And though I myself am not Spanish, I try my absolute best to find and alter recipes to fit not only my tastebuds, but my Dominican boyfriends as well, while still respecting the origins of the flavors.
