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Habichuelas (Red Beans) Recipe

My grandmother gave me the recipe for this traditional red bean dish. It's been a tried-and-true standby in my family for years. It's best served as a side, usually with white rice, and goes well with any entree.

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Habichuelas (Red Beans) Recipe

Prep: 15 min. Cook: 35 min.

Yield: 4 Servings

15 35 50

Ingredients

2 tablespoons Sofrito
1 tablespoon olive oil
2 cups water
1 can (16 ounces) kidney beans, rinsed and drained
2 medium potatoes, peeled and cubed
1 can (8 ounces) tomato sauce
1 envelope Goya sazon with coriander and annatto
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Directions

In a large skillet, cook Sofrito in oil over medium-low heat for 5 minutes, stirring occasionally.
Add the water, beans, potatoes, tomato sauce, sazon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until potatoes are tender. Serve with rice if desired. Yield: 4 servings.

Editor's Note: Look for Goya Sazon, a seasoning blend, in the international foods section.

Nutritional Facts 3/4 cup (calculated without rice) equals 207 calories, 3 g fat (trace saturated fat), 0 cholesterol, 592 mg sodium, 36 g carbohydrate, 7 g fiber, 10 g protein.

Originally published as Habichuelas (Red Beans) in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p104