Puerto Rican Pink Beans and White Rice – appetizers – Hope you will like this one also, it is one of the best appetizers. View the video also if available, and feel free to comments, share.
Vegeterian Tips: There are many different options at Mexican restaurants, including burritos, tostadas, enchiladas, tacos, nachos, and veggie fajitas. Most food options can be prepared vegetarian by substituting beans for beef without a problem.
Ingredients (use vegan versions):
- 3 cans Goya Pink Beans (Habichuela Rosadas)
- 2 tablespoon (heaping) of Goya “Recao” (cilantro, green pepper mixture in a bottle)
- 2-8oz cans of tomato sauce
- 1 large onio
- 1 green pepper
- 1 large clove of garlic
- 1 med. potatoe
- capers if you wish
- 2 tablespoon olive oil
- dashes of garlic powder, oregan, and salt and pepper or Goya”s “Adobo” seasoning to taste
Directions:
sautee, in a soup pot, the oil,diced green pepper, and onion until onion is golden, add the garlic and sautee until golde
then add the tomato sauce and Recao
when the mixture begins to a bubble a bit add the beans with the water in the can (if you wish you can drain the beans and add the equivalent in water to the pot)
add the diced potatoe
add the seasonings or “Adobo” to taste
when the potatoe is soft the Beans are done.
Serve over white rice (I make mine in a rice cooker).
Serves: 4
Preparation time: 1/2hr-1 hr.
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