2 tsp. canola oil
2 oz. diced lean cured ham (jamón de cocinar)
1 29oz. can chick peas
1 8oz. can tomato sauce
1 packet of sazón
2 tblsp. sofrito
7 olives (pimiento stuffed)
1 tsp. alcaparrado (capers)
2 cubed medium size potatoes
1 can water (use the tomato sauce can)
Put the oil in a deep saucepan, turn the heat to medium and add the jamón. (Go ahead, have a taste of the jamón)Sauté together with the sofrito and after 3 minutes add the tomato sauce, sazón, olives and alcaparrado. Stir for 2 minutes.Add the chick peas, potatoes*, water and stir.Turn heat to medium high. When boiling, cover with a lid and turn heat to low.Wait 20 minutes and FUA, they are ready.Serve with arroz con salchichas or any of my rice recipes. Do not forget the tostones.
Only add about ¼ of the water to the tomato sauce can and shake so you can get all the sauce left in the can. After a few shakes, fill to the top with water.*The potatoes will not only add flavor to the beans, but it will also help thicken the sauce.