Pink beans (Vegetarian version of Puerto Rican recipe)
 
Prep time
Cook time
Total time
 
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Recipe type: Main Dish, Side Dish, Vegetarian
Cuisine: Puertorrican
Serves: 6 - 8
Ingredients
  • 2 tablespoons of olive oil
  • 1½ cups onions
  • 1 tablespoon minced garlic
  • ½ cup green pepper
  • 3-4 tablespoons of sofrito
  • 1 cup potatoes cubed
  • ¾ cup pumpkin cubed
  • 16 oz dry pink beans (pre-soaked and pre-cooked)
  • Enough water to cover the beans (can use the water used to cook the beans. Could add less water if you prefer the stew of a denser consistency)
  • 1½ teaspoon of salt
  • pepper to taste (optional)
  • ⅓ cup tomato sauce
  • 2 tablespoons of finely chopped cilantro
Instructions
  1. In a large pot saute the chopped onions and garlic with the olive oil at medium heat.
  2. Once the onions are translucent add the green peppers and jalapeño and saute for a couple of minutes.
  3. Add the Sofrito, potatoes and pumpkin and let it soak the flavors for 5 minutes.
  4. Add the bean first and then the water. Enough water to cover the beans. If using dry beans use the water where the beans were cooked.
  5. Add the tomato sauce and the spices except the fresh cilantro.
  6. Cook for 1 hour or until the stew has thickened.
  7. Add the cilantro and cook for a couple of minutes.
  8. Remove from stove and serve.
Recipe by Belmondo Foods at https://www.belmondofoods.com/vegetarian-pink-beans/