Monday, May 4, 2009

Habichuelas Largas

2 tsp. canola oil
2 oz. diced lean cured ham (jamón de cocinar)
1 29oz. can kidney beans
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 beans, potatoes, water and stir.Turn heat to medium high. When boiling, cover with a lid and turn heat to low. Wait 20 minutes and they are ready.

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