PINK BEANS RECIPE

PUERTO RICAN RICE AND BEANS (PINK BEANS) RECIPE -

Again, another recipe from my boyfriend. The Goya brand products in this recipe can usually be found in the international section or Mexican section of your grocery store. Although I use Pink Beans for this recipe, please feel free to substitute Goya Kidney Beans or Pinto Beans.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1/2 cup ham, chopped into small cubes
2 tablespoons goya sofrito sauce
2 tablespoons goya recaito
1 teaspoon minced garlic or 2 garlic cloves, minced
1 (15 1/2 ounce) can goya pink beans, undrained
1 cup water
1/4 cup tomato sauce (plain)
1 (2 g) envelope goya sazon goya, con culantro y achiote
1/4 teaspoon oregano
1 pinch salt
1 small potato, peeled and cut into chunks
2 tablespoons manzanilla olives, sliced (or 6 to 10 whole manzanilla olives)
2 cups cooked white rice, medium grain (Cook according to packaged directions)

Steps:

Heat oil in saucepan on medium. Add ham and sauté for about 5 minutes.
Add Sofrito, Recaito and garlic and sauté another 5 minutes.
Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
Serve over hot rice.
Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.

Nutrition Facts : Calories 407.5, FatContent 8.6, SaturatedFatContent 1.5, CholesterolContent 9.1, SodiumContent 650.4, CarbohydrateContent 65.8, FiberContent 7.3, SugarContent 1.4, ProteinContent 17.2

PINK BEAN SOUP RECIPE -

This is a recipe I've been searching for for a long time. On my trips to Southern California, I would always stop in a restaurant named Keefer's Inn in King City, California. Unfortunately, the restaurant changed hands and this soup served there wasn't the same.In the old restaurant, in their gift shop, burlap bags of pink beans were sold along with a recipe card for this soup. I never bought one because I thought the restaurant would be there forever! I wrote in to a local newspaper food column asking if anyone still had the recipe and lucked out! Pink beans are smallish, sweet, meaty beans sometimes are known as chili beans; however, any pea or bean will work. I just love the pink beans for this savory soup. * cooking time does not include overnight soaking ** a ham bone can certainly be used instead of a ham hock

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 lb pink beans
3 -5 slices bacon
3/4 cup diced celery
3/4 cup diced carrot
3/4 cup diced onion
1 garlic clove, minced
10 -12 ounces ham hocks
1/2 cup tomato sauce
2 quarts water
salt and pepper

Steps:

Rinse the beans, checking for stones and debris.
Soak beans overnight.
Saute bacon until crisp, drain.
Add carrots, celery, onions and garlic to bacon grease.
Saute 5-10minutes.
Drain beans.
Put in bean soup pot along with carrots, celery, onions and garlic.
Add the cooked bacon.
Add the ham hock, tomato sauce and water.
Bring to a boil, turn the heat down and simmer for 2 1/2 hours until beans are soft.
Remove the ham hock and pull the meat from the bone.
Chop and return meat to the soup.
Remove 1/4th to 1/3rd of the beans, mash or puree.
Return to pot and simmer another 20-30 minutes, stirring occasionally.
Skim off unwanted grease.
Season with salt and pepper.
Serve.

Nutrition Facts : Calories 92, FatContent 1.4, SaturatedFatContent 0.4, CholesterolContent 1.6, SodiumContent 211.1, CarbohydrateContent 15.7, FiberContent 3.2, SugarContent 1.8, ProteinContent 4.8

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