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. :-).
Rinse and drain all the beans-- but don't rinse/drain the tomatoes.
Combine tomatoes, salsa, beans, and spices in a large saucepan, mix well.
Bring to boil. Reduce heat to medium-low, simmer 10 minutes stirring occasionally.
Serve topped with the topping, or with your own if you like.
Heat up oil.
Add the sofrito, the sazon and the salt and saute it.
Add the beans and add 4 cups of water; let it boil. Add rice.
Lower the flame and wait until water is all dried up. Stir it, cover it and lower flame for 20 minutes.
Serve.
Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo.
Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.
Put the contents of the package in a1 1/2 quart microwave casserole dish.
Add 3 3/4 cups of hot top water.
Stir well.
Cover.
Microwave on HIGH power level for 4 minutes 20 seconds.
Uncover.
Add the packet of Sazo'n Goya.
Stir well.
Cover.
Microwave on HIGH power level for 17 minutes 40 seconds.
Uncover.
Mix well.
Allow to stand, covered, for 5 minutes.
Serve hot.
arge stock pot. Drain kidney beans, reserving some of the liquid
teel pans for this).
Beans: In a medium saucepan put
Heat oil in saucepan on medium. Add ham and saute for about 5 minutes.
Add Sofrito, Recaito and garlic and saute another 5 minutes.
Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
Serve over hot rice.
Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.
Stir in tomato sauce, black beans, green and red peppers, chipotle
cover overnight.
Empty Beans into colander and wash with
*note:If you or your family are sensitive to MSG, don't use Sazon!
You can substitute 1 tsp ground cumin, plus some garlic salt, if needed.
In a large saucepan, heat olive oil over medium heat.
Saute onion and pepper until onion starts to look translucent.
Add garlic and tomato.
Stir in both cans of beans and heat to just boiling.
Reduce heat and simmer for 15 minutes.
Stir in Sazon (or alternate seasoning).
Serve over rice.
Put rice in rice cooker or in pot.
In separate pot, but in beans and cook on low.
Add remaining ingredients and simmer for 30 minutes.
Stir often.
Serve hot.
Serve together or separate. Add with pork chops, steaks, or chicken.
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.
edium bowl. Mix in black beans, cheese and cilantro until combined
Soak beans in 4 cups cold water for 1 hour.
Drain gently. Cook beans in 4 cups water until tender.
Add more hot water if necessary.
Drain beans, reserving liquid.
Saute onion in hot oil.
Add red sweet peppers and continue cooking for a few seconds.
Pour in beans and season with salt, wine, oregano and sugar.
Simmer over medium heat until creamy.
Add bean liquid or water if necessary.
Serves 4 to 6.
Mix beans, 1 1/2 bean cans water, 1/2 packet ham flavor, 1 packet sazon, lots of adobo spice, tomato sauce, sliced potatoes and flour.
Cook over medium to low heat until potatoes are tender.
minutes. Stir in black beans and corn. Continue cooking until
Arrange top oven rack 6 inches from top heat source. Heat broiler.
Arrange tortilla chips in single layer in 12-inch skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.
Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired.
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.
cook away.
Drain beans and rinse.
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