www.elagasse.com Click HERE for RECIPE... See the website for TIPS on this recipe! Ingredients 1 cup of dry beans (1/2 of a 1 pound bag) or, 1 can of beans with its liquid 2 ounces of achiote oil 3 Tablespoons chopped onion 1/4 cup of sliced red pepper 2 ounces of sofrito 1 medium sized garlic clove, chopped 1 cup of water 1 teaspoon of onion powder pinch of black pepper 4 ounces of tomato sauce 1 beef bouillion cube Optional ingredients: 1 ounce of salted fatback (tocino) 2 ounces of cooking ham 1/4 - 1/3 cup of squash (butternut) or calabaza, cubed pinch of oregano pinch of chopped recao or cilantro Procedure: ___________________________________ If using dry beans: a- Rinse the dry beans in a strainer or colander, and remove any small stones or damaged beans. b- If you have the time, simply soak the cup of dry beans in cold water overnight. c- If you are making the beans the same day, bring the beans to a boil for 2 minutes in 3 cups of water. Remove from heat, cover and set aside for 2 - 3 hours. d- Discard the water using a strainer. If using canned beans, no prior preparation is necessary. _______________________________________ 1 - On medium flame, bring the the achiote oil, the salted fatback, and the ham to a simmer in a medium-sized saucepan. Since the fatback and ham are optional, if you are not using them, simply heat the oil and proceed to step 3. 2 - Simmer the ham and fatback for 2 -3 minutes until you see them getting golden colored. 3 - Add the chopped ... Video Rating: 4 / 5
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