This recipe is something that I consider a staple food in my home. I come from a Latin background and in my house rice and beans is what we do best, not to mention it’s delicious! So I’m going to spill the beans (pun intended) ha ha, and pass down my family recipe.
Latin Style Beans
- Pinto Beans- 1 can
- Red Bell Pepper – 1/2 of pepper diced
- Green Bell Pepper- 1/2 of pepper diced
- Garlic- 2 cloves crushed and minced
- Yellow Onion- 1/4 of an onion diced
- Sofrito- 2 tbsp
- Pumpkin- 1 cup peeled and diced
- Chicken stock- 2 cups
- Sazon Goya (with coriander and annato)- 1 packet
- Adobo Goya- 1/2 tbsp
- Garlic Powder- 1/8 tsp
- Pepper- just a pinch
- Lets start by adding 1 tbsp of vegetable oil to your saucepot on Medium and throwing in the red bell pepper, green bell pepper, garlic, onions and sofrito. Let simmer and soften for about 5 minutes.
- Then we will be adding into the same pot all your seasonings, sofrito, sazon goya, adobo goya, garlic powder and pepper with 2 tbsp of water to create a sauce with all that goodness.
- Then you proceed to toss in the yummy pumpkin, that’s what gives the beans that creamy goodness once it simmers for awhile.
- Lastly, add the can of the red kidney beans. And top it off with about 2 cups of chicken stock enough to cover all the ingredients in the saucepot, you may need to add just a bit more while its cooking if you see the sauce reducing too much. Now Let it simmer in Medium Low for about 35-45 minutes. Once the pumpkin is nice and tender and your sauce has thickened your ready to dig in!
**In my house we serve these delicious beans over some white rice and they are the perfect match like peanut butter & jelly!