Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons canola oil ((or more))
  • 1 medium onion, (chopped)
  • 2-3 teaspoon garlic, (minced)
  • 1 teaspoon cumin
  • ½-1 small jalapeno, (seeded and minced (optional))
  • 1 tablespoon fresh cilantro or parsley, (finely chopped)
  • 1 teaspoon smoked paprika
  • 1 medium bell pepper, (chopped)
  • ¼-½ teaspoon cayenne pepper
  • 1 bay leaf
  • 4 cups cooked red beans ((or three 15-ounce cans, rinse and drained))
  • 2 cups broth, (or more (chicken or vegetarian))
  • 1 potato, (medium-large peeled and chopped)
  • ¼ cup tomato sauce
  • 1 packet Goya Sazon, (with coriander (any Sazón without annatto))
  • Salt to taste
  • Fresh cilantro or parsley leaves ((optional for garnishing))

Instruction

  • Heat the olive / canola oil over medium heat in a large saucepan. Add the onions, garlic, cumin, jalapenos, cilantro , paprika, bell pepper and bay leaf sauté, stirring occasionally, until onions are soft and translucent, about 5-7. Do not brown.
  • Add the onions, garlic, cumin, jalapenos, cilantro, paprika, bell pepper, cayenne, and bay leaf sauté, stirring occasionally, until onions are soft and translucent, about 5-7. Do not brown.
  • Add the beans, chicken broth, potatoes, tomatoes, sazon, and salt and bring to a boil.
  • Reduce the heat, cover and simmer gently for about 15-20 minutes or more until potatoes is tender.
  • Adjust seasonings and thickness to your preference with broth and spices.
  • Remove from heat and serve warm with rice and or tostones.