Basics of Spanish Beans

Spanish Beans are an essential part of any Spanish household’s meal. And every home has their own version that is considered “The Best.” Well this version is from my mother’s home and as far as I know, it is the Best. I hope you enjoy our Puerto Rican version of beans.

A quick note on some of the Spanish ingredients that I listed below. “Sofrito” is actually a mixture of vegetables that are pureed to make a paste that are used in many Spanish dishes. For more details, go to http://en.wikipedia.org/wiki/Sofrito. There are three ways to get your hands on Sofrito. One: Go to the supermarket and buy some, but be cautioned, some of them suck. Two: Find a person who makes great Spanish cooking and ask them for a container of their secret recipe on Sofrito. Three: Marry a Spanish/Hispanic/Latino (yes there is a difference) girl/boy, have their mother think you are the best person in the world, and get her to teach you the family secrets. Good luck!

Servings: 5

Calories per Serving: 132

Ingredients:

  • 2 tablespoons of Sofrito
  • 1 Green Plantain (ripened or unripened, your choice)
  • 8 oz. can of Tomato sauce (we use Goya version)
  • 15.5 oz. Beans (you can use any color you like)
  • 1 tablespoon and 1 teaspoon of Olive oil
  • 8 oz. of water (you can use the tomato can to measure)
  • 1 packet of Sazon
  • 1 teaspoon Adobo (sin pimiento)
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Basil
  • 1/4 teaspoon Salt

Step 1: Peel and cut the over-ripened green plantain into 1 inch slices.  Put to the side.

Step 2: Heat a medium sized pot on medium heat. Put the sofrito and olive oil in the pot. Let it simmer.

Step 3: Add the green plantain. Do not mush the banana, which my boyfriend really was tempted to do.

Step 4: Add a Sazon packet, beans, tomato sauce and 8oz. of water into the pot.

Step 5: Add Adobo (the blue cap version with “sin pimento” which means without pepper) , black pepper, parsley, basil, oregano, and salt to the pot. Stir to mix well.


Step 6: Cover with a lid and cook for 15 minutes, stirring occasionally.

*Tip: If your sauce comes out too salty (or someone your serving tends to have ulcers or acid reflux), add some sugar to reduce the acidity.

Step 7:  Serve over rice. Eat and Enjoy!

2 Comments Add yours

  1. Hailey says:

    MMM so good!

    1. jazzy01 says:

      I’m glad you enjoyed making them!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s