I love beans – they are tasty and come in so many varieties, and work great in tons of recipes! One of my favorite recipes is a Spanish bean dish that my boyfriend likes to whip up (when he’s in a mood to cook ) and they are out of this world!
Not only that, they are 100% vegan – which means we get to enjoy them on a regular basis!
These tasty beans go great with couscous, rice, tortillas, lentils, and even fresh steamed or roasted veggies. They’re great for a summer BBQ and also yummy comfort food for a cold winter. Versatile + quick + stores well = a favorite recipe!
This recipe can be slightly salty, it goes great with brown rice to help balance the flavor!
Makes 6 Servings
Ingredients (some of these require a trip to the local Spanish/Latino market*)
Goya Recaito* (Not sofrito, which is red – you want the green cilantro based recaito)
Sazón Goya* (with Coriander and Annatto)
Goya Adobo* (With Pepper/Con Pimienta)
Pimento stuffed olives
Small can tomato sauce (save the can – you’ll need 1/2 of this can of water to add!)
Goya Red Beans (2 cans)
1. In a saucepan over med-high heat pour in both cans of beans. To reduce the sodium in the recipe you can rinse the beans first, but we usually don’t.
2. Add 2 tsp. olive oil, 1/4 cup recaito, and can of tomato sauce. Stir well and let simmer for 3-5 minutes.
3. Separate 1/2 – 3/4 cup of olives and dice into small pieces. Doesn’t have to be tiny, you just don’t want whole olives
4. Add olives to beans and mix well. Then add 2 tsp. sazón, 3 tsp. adobo, and 1/2 can of water. Let simmer 10-15 minutes, stirring occasionally.
5. You can add more adobo, pepper, and oregano to taste. Don’t add any salt as it should be salty enough with all of the seasonings (it’s a slightly salty dish).
Hope you enjoy this great recipe! You can get really creative and add peppers and onions to this, it tastes great!