Monday, April 12, 2010

Tasty Tuesday: Puerto Rican Beans (?)

Xindi came over this weekend with a recipe for our Tasty Tuesday segment that her coworker Carlos had made for his last get-together. When she told him we were going to put it on the blog, he was ecstatic! (I didn't see for his response for myself, but let's imagine he was indeed ecstatic). We donned our aprons to make it an official Scarlet Threads event and set to work.


1 med onion diced
1 green bell pepper
4 cloves of garlic minced
2 cans of tomato sauce (little cans, not the 14 oz cans)
1 can of kidney beans (drained)
1 can of black eyed peas (drained)
fresh cilantro chopped
1/4 lb of ham steak cubed
1/4 lb of sausage sliced
2 cups of cubed butternut squash
1 packet of Sazon Goya spice and color (the one for beans)
1 bouillon cube

The prep work is the only real work involved in this recipe. So enjoy a virtually effortless meal!

Boil the squash until tender (put a dash of salt in the water). In another pot, while the squash is cooking, add olive oil and garlic. After browning the garlic, add the ham and sausage and brown. Throw in the diced pepper and onion and cook for a couple minutes. Season with garlic salt. Add the peas, beans, and tomato sauce. Stir in the spice and color packet. Bring the mixture to a boil. Drain the
squash and add to the pot of beans. Add cilantro, to taste.

Note: we added a teaspoon of sugar and a little water to thin out the beans and it was fabulous!

Serve over rice (made in the regular way, except this time add a chicken bouillon cube!).

Thanks, Xindi and Carlos for an amazing recipe.

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