RECIPE: Rice & Beans

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Ingredients

• 1 tsp Olive oil

• Sliced ham (Smithfield)

• ½ cup Sofrito (Jo Marie’s)

• ½ cup Tomato sauce

• Olives green

• 2 cans Pink Beans Goya

• Chicken broth

• 2 medium potato (Yukon) or Kaliebsa

• 1 teaspoon olive oil

• A little oregano to taste

• Salt and pepper to taste

 

Directions

• Place Sofrito, tomato sauce, ham and olives in pot and heat through until almost a paste

• Once thickened add beans and stir

• Fill bean cans with chicken broth and add to pot 

• If you need or want more liquid then add a little more

• Once broth is in and mixed bring to a boil put in potato and kailabsa

• Lower to simmer and let potato cook

• Add 1 teaspoon of olive oil

• Add oregano

• Salt and pepper

• Serve with basmati rice and sliced avocado