Recipe: Spanish-Style Beans

Spanish Style Beans (Kidney, Pinto, Black, Pink)

You’ll need:

• Package of Dry Black Beans (16oz)
• ½ cup of Cilantro
• 5 cloves of garlic
• 1 medium Onion
• 1 medium Bell Pepper
• 1-2 cubes of Chicken/Garlic/Beef Bouillon
• Sofrito: Blend Olive Oil with Garlic, Cilantro, Sweet Pepper, and Onion
• 1/8 cup of tomato sauce

 Directions:

• Soak Beans overnight in cold/warm water
• Rinse soaked beans with cold water
• Dice Onion, Garlic, Cilantro, and Pepper to finest possible consistency.
• Place fresh seasonings with 2 tablespoons of sofrito pot with a little olive oil over medium heat
• Once seasonings begin to brown, add beans and enough water to cover the beans by 1-2 inches.
• Bring mixture to a boil
• Add 1-2 cubes of chicken bouillon for taste
• Add tomato sauce
• After beans boil for 10 minutes, reduce the heat
• Add 2 more tablespoons of sofrito
• Reduce heat and let simmer until beans are tender.

*You can opt to use one bouillion and one packet of sazon*

For a completely “clean” approach, use sea salt and omit bouillon and sazon