Heat oil in medium saucepan over medium heat. Add cumin, garlic, oregano and Sazon to pot. Cook until fragrant, about 30 seconds. Add wine; bring to a boil. Add 1 cup water, beans, bay leaves, brown sugar and vinegar; bring bean mixture to a boil. Reduce to medium-low and simmer, uncovered, stirring occasionally, until mixture thickens and ingredients come together, about 15 minutes. Season soup with Adobo; discard bay leaf.
Divide soup evenly among serving bowls. Garnish with onions and cilantro, if desired.
In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
In small bowl, whisk together vinegar, salad, vegetable seasoning and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.
ntil combined.
Divide black bean mixture evenly over half of
Prepare Goya pimientos and scallion onions by chopping.
Add drained black beans, black bean soup, and spices.
Squeeze lime juice over dip and stir to combine all ingredients.
Salt and pepper to taste.
In large pot, saute diced veggies in oil over low heat until golden.
Add ground beef and cook, breaking into 1/2 inch chunks.
Add Goya Adobo and garlic and saute 3 minutes.
Add reserved tomato liquid, water and bouillon.
Bring to boil.
Add tomatoes, frozen veggies and elbow noodles.
Return to boil and simmer 7 minutes.
Add Goya beans, stir, and cook 3 minutes.
5 seconds.
Stir black bean puree into the pot. Add
lime juice, vinegar, cumin, and Goya seasoning (if using).
Add
he egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon
sing fermented beans in whole bean form, place the beans in
ore oil, add.
Add goya, nori, and green onions, soaked
hinly. Wash and drain the bean sprouts, then whisk two pieces
Gut and slice goya and then soak the slices in sea salt water for two hours. (It is very important to completely remove the white inner membrane and allow time for the salt soak to remove bitterness).
Prepare penne according to directions on package.
Rinse and strain handama.
Strain goya and saute in sesame oil on medium heat until tender.
Add chili and heat for approximately 10 minutes.
Strain and toss penne with handama.
Plate and ladle on the goya-chili mixture.
Sprinkle with Parmesan cheese.
Put about 2 tablespoons of olive oil in a medium sauce pan over medium-high heat.
Add all of the vegetables, the Mrs. Dash, the Italian seasoning, and the salt and saute until the onions are semi-translucent.
Add the bean and vegetable stock and bring to a boil.
Transfer the soup in batches to a blender and puree until smooth. Serve hot.
little of the lettuce, bean sprouts, pork rind, fried shallots
Place pork on bottom of crock pot.
Top with tomatoes, goya, onion, parsley, basil, cumin, cayenne, white pepper, soy sauce, garlic, tomato paste, bay leaf, and tomato sauce.
Cover and cook on high for 6 - 8 hours.
Strain about 2 tablespoons of goya-pork mixture with slotted spoon per tortilla (make sure to press out as much liquid as possible).
Place on tortilla, top with 3 or 4 handama leaves, and roll.
Saute onions in olive oil for 2 minutes.
Add garlic and bell pepper and saute 3 minutes.
Stir in 2 cans of beans (including the liquid) and the sazon goya spice mix.
Simmer for 10 minutes - more for softer beans - less for firmer beans.
Serve over brown rice and top with chopped cilantro. I like to squeeze several drops of lime juice on every bite, but I'm a hard-core citrus lover. :-).
In medium roasting pan, place wings neatly.
Add 2 1/4 cups of water, onion soup mix and olive oil in bowl (stir).
Pour mixture over chicken in roasting pan.
Heat oven to 375\u00b0 to 400\u00b0.
Place covered roasting pan in oven.
Bake chicken 45 minutes or until almost done.
Add Goya rice mix into roasting pan with wings and mixture.
Cook at 350\u00b0 for 1/2 hour; juice will cook rice.
Take out of oven and let stand, uncovered, 20 minutes.
Mix lightly with large fork.
Ready to serve.
drain, and rinse canned 3 bean salad in colander.
When
Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry lamb, garlic and chili peppers for 3-4 mins, until browned, breaking up lumps with a spoon. Transfer to a plate. Cover to keep warm.
Heat remaining oil in same wok. Stir-fry beans and onion for 2-3 mins, until tender.
Return lamb mixture to wok with cabbage, black bean sauce and 1/4 cup water. Stir-fry for 2-3 mins, until cabbage begins to wilt. Serve on a bed of rice noodles topped with bean sprouts and cilantro.
Combine chili, garlic, ginger, black bean sauce, rice wine and stock.
Heat peanut oil in a wok over medium-high heat. Stir-fry bok choy for 1 min. Add black bean mixture and stir-fry for 30 seconds. Add mushrooms and continue stir-frying until bok choy is shiny, evenly coated with black bean mixture and just starting to soften. Transfer to a warm serving bowl. Serve immediately with soy sauce.