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Recipe submitted by monica jakka

Puerto Rican Pink Beans and White Rice

Ingredients (use vegan versions):

    3 cans Goya Pink Beans (Habichuela Rosadas)
    2 tablespoon (heaping) of Goya Recao (cilantro, green pepper mixture in a bottle)
    2-8oz cans of tomato sauce
    1 large onion
    1 green pepper
    1 large clove of garlic
    1 med. potatoe
    capers if you wish
    2 tablespoon olive oil
    dashes of garlic powder, oregan, and salt and pepper or Goyas Adobo seasoning to taste

Directions:

sautee, in a soup pot, the oil,diced green pepper, and onion until onion is golden, add the garlic and sautee until golden then add the tomato sauce and Recao when the mixture begins to a bubble a bit add the beans with the water in the can (if you wish you can drain the beans and add the equivalent in water to the pot) add the diced potatoe add the seasonings or Adobo to taste when the potatoe is soft the Beans are done.  Serve over white rice (I make mine in a rice cooker).

Serves: 4

Preparation time: 1/2hr-1 hr.

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Goya Recao has lots of MSG in it your best bet is to make it Recao from scratch

Archived comment by: catherine

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Changing from white rice to brown rice for more fiber. White rice has a higher GI index.

Archived comment by: huey_htm

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Thanks for the recepie. I live in Puerto Rico, but haven't been here long.  For the record recao is different plant then cilantro but fairly similar in taste.

Archived comment by: ahnya

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Puerto rican recipes do not use brown rice, they are always with white spanish rice, even if it isn't as healthy ;-)  I make something similar to this, I use sofrito instead of Recao, and add a dash or two of brown sugar.  I make a much smaller quantity, usually just one can of beans serves more than two people.  Here is a link to a sofrito recipe remarkably similar to my own - right down to freezing it in ice cube trays! (again, I make MUCH MUCH less than this amount)  The key is the sweet cooking peppers, not the same as bell peppers.  http://www.caribbeanseeds.com/sofrito.htm

Archived comment by: bstutzma

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