My mom is so funny when it comes to stewed beans, you would think she was born Hispanic with how particular and somewhat of a stewed beans elitist she is when it comes to eating it; it’s funny actually because I take after her in that department. Just about every Hispanic family has their version of stewed beans. Some do theirs with dried beans; others with beans from the can and some use ham or smoked turkey. Depending on the day or what I picked up at the grocery, I use either the ham or smoked turkey, I also use beans from the can, and I find nothing to be wrong with that. I learned to make stewed beans from my dad (I mostly learned to cook from him and how to bake from my mom). I think my dad makes the best beans, however I’m trying to take his throne. Here’s my recipe for stewed beans.
2 cans Red Kidney Beans
4 tbsp. Sofrito (see homemade sofrito recipe)
Smoked Turkey or Smoked Ham
Adobo All-Purpose Seasoning
2 tbsp. Olives and Pimentos
4 tbsp. Tomato Sauce
1 tsp. Fresh Oregano
1 ½ tsp. Kosher Salt
2 tsp. Black Pepper
1 Medium Potato
2 tbsp. Olive Oil
1 packet Sazon
1 tsp. Paprika
½ tsp. Cumin
2 Bay Leaves
½ cup water
On low heat, heat olive oil in a medium saucepan, add sofrito, bay leaves, olives and pimentos, 1 tsp adobo, and oregano; let that sweat for two minutes. Add smoked turkey/ham and stir to combine. Add beans, sazon, black pepper, salt, cumin, paprika, and tomato sauce. Peel and chop potato into small chunks, add to beans along with remaining adobo. Add water, stir and allow to simmer for 10 minutes or until potatoes are tender.
With Love,
Nina