2 tsp. canola oil
2 oz. diced lean cured ham (jamón de cocinar)
1 29oz. can kidney beans
1 8oz. can tomato sauce
1 packet of sazón
2 tblsp. sofrito (see recipe)
7 olives (pimiento stuffed)
1 tsp. alcaparrado (capers)
2 cubed medium size potatoes
1 can water (use the tomato sauce can)
Put the oil in a deep saucepan, turn the heat to medium and add the jamón. (Go ahead, have a taste of the jamón)
Sauté together with the sofrito and after 3 minutes add the tomato sauce, sazón, olives and alcaparrado. Stir for 2 minutes.
Add the beans, potatoes*, water and stir.
Turn heat to medium high. When boiling, cover with a lid and turn heat to low.
Wait 20 minutes and FUA, they are ready.
Serve with arroz con salchichas or any of my rice recipes. Do not forget the tostones.
Serve with tostones de pana (bread fruit). Yum, yum....