Description
The rice and beans combination is considered a staple in our native Puerto Rican cookery. This is an excellent recipe for stewing cooked beans for a delicious high protein meal. Therefore, it is also a great dish for vegans and vegetarians.
Scale
Ingredients
- 4 cups cooked dry red kidney beans or 2 cans (15.5 ounces each can) of red kidney beans.
- 4 ounces calabaza (West Indian pumpkin) or Butternut Squash, peeled and cut into 1 to 1½-inch chunks
- 2 tablespoons extra virgin olive oil
- 2 seasoning envelopes with coriander and annatto
- 3 garlic cloves, peeled and minced
- 2 tablespoons tomato sauce
- 2 tablespoons sofrito (puréed condiments)
- 3 sprigs fresh cilantro
- 1 teaspoon salt (low sodium) or to taste
- ⅓ cup lean ham, diced (optional)
Instructions
- Add cooked dry beans into a sauce pan over medium-low heat.
- Add the remaining ingredients and stir well. Omit ham for a vegan or vegetarian dish.
- Cover saucepan with lid. Cook beans for 20 minutes or until pumpkin pieces are tender. Stir occasionally.
- If you prefer a thicker sauce, remove the lid and continue cooking the beans until sauce thickens to your liking. Serve with white rice. You can also substitute brown rice for the white rice as well.
Notes
If you are using canned beans, pour beans along with liquid into saucepan, add ⅓ cup of water and omit the salt.
- Category: Lunch and Dinner
- Cuisine: Puerto Rican
Keywords: Stewed Red Kidney Beans, Stewed Beans, Red Kidney Beans