Hello everybody! I hope you guys are well. Today I would like to share with you how I cook my beans. Yup, beans. I decided to post this for 3 reasons:
1. My husband always compliments me on my beans and that means a lot because he’s a great chef.
2. My brother always goes back for seconds and according to my parents and I quote, “He doesn’t eat beans.” 🙂
3. Finally, a recipe for my best friend, Azizi, who has always asked what I put in my beans, but I’ve never jotted the ingredients down for her. Sorry Z! I hope this makes up for it.
Here’s my recipe and of course you can all tweak it to your liking. I am American/Puerto Rican so I grew up learning how to cook Puerto Rican style. I’ve learned from my mom and mother-in-law, both superb cooks. During time, my ingredients have changed. Most recently, I’ve added chopped dried onions flakes and I find that it makes it taste even more divine. It’s become a staple within the spices.
You can use this recipe for any type of beans like red, white, pink, chick peas, etc. and of course use whatever brand you want. I used to make my beans with potatoes, but now I add the Vienna sausages.
1 can of beans
1 can of tomato sauce
1 can of Vienna sausages
½ – ¾ can of water (I use the bean can to measure the water)
1 packet of Sazón
¼ teaspoon garlic powder
¼ teaspoon chopped onions (dried flakes)
¼ teaspoon Adobo
¼ teaspoon ground pepper
½ teaspoon cilantro leaves
1 teaspoon parsley
1 teaspoon oregano
½ tablespoon ground flax-seed
2 tablespoons Sofrito
(Sofrito is a major Spanish cooking staple usually found in the frozen section in supermarkets and it’s a combination of vegetables and spices puree together)
Mix all ingredients into the pan with your beans and Vienna sausages.
Cover and cook over medium heat. Lower the heat after the beans start boiling.
Cooking time is between 25 – 30 minutes.
Once they’re done, pour over rice or place them on the side and enjoy. This is Sophia’s dinner plate, which includes apple slices, broccoli, cherry tomatoes, chicken, rice and beans.
I hope you like my recipe. I am by no means a professional recipe writer so if you have any questions, I will be happy to answer them. Thanks for taking time in viewing my blog!
Take good care all.
Until next time…