Ingredients
Scale
2 tbsp Olive Oil
1 small onion, finely chopped
One small potato, cut into cubes
1 Cup of chopped pumpkin or butternut squash, cubed
1/2 cup of sofrito
1/4 cup of tomato sauce
1/2 cup of olives (optional)
1 tbsp of achiote oil
1 tsp of adobo
1 tsp of black pepper
1 tsp of sazon
1 tbsp of finely chopped fresh culantro
2 bay leaves
Two 16oz cans of red or pinto beans
Instructions
In a saucepan, add around 2 tbsp of olive oil. - Once the oil is hot, add the finely chopped onion and cook until soft and translucent (Around 3 minutes)
- Add the potato and pumpkin and let them cook for a few minutes. This step allows for the flavor to come out before adding the rest of the ingredients.
- Add the rest of the ingredients, except the beans. Allow them to cook for five minutes.
- Add the beans and add 1/2 to 3/4 cups of water until you have a light broth.
- Cover and let them cook in medium-low heat for 20 minutes or until the potatoes, pumpkin, and beans are softened.
- Prep Time: 5
- Cook Time: 30 Minutes
- Category: Sides
- Cuisine: Puerto Rican
- Diet: Vegan
