Well, I guess I’m in a rice and beans mood right now because when my granddaughters get here, there will be a lot of grilled chicken, hot dogs and beans and Italian pasta in red sauce. Although I’m sure when their mother gets here, we will have some rice and beans again.
The recipe for Puerto Rican Style Red Beans and Rice is so classic that locally when you call for rice and beans, everybody knows you are expecting red beans. This recipe started life with the Goya recipe on the back of a small can of beans but whenever I put meat in a Crockpot or a coffeepot I add rum to make sure nothing goes bad if the power goes out. Also, the recipe calls for ¼ cup green bell pepper and ¼ cup tomato sauce and I happened to have tomato based Goya Sofrito which was predominantly tomato paste and green bell pepper so I used that instead of opening a can of sauce to use a small part of it.
Recipe and Ingredients:
I Tablespoon Olive Oil
4 oz ham chunked
1 small onion chopped
1 clove garlic minced
1 thin slice of Scotch Bonnet hot pepper
1-2 oz Cruzan Dark Rum
4 Tablespoons Sofrito Tomato Cooking Base
¼ tsp oregano
1 can 10.5 oz Goya Red beans
1 packet Sazon Goya (could have used a ½ packet to reduce salt)
This is a very easy coffeepot meal if you have microwave rice on hand.
Everything except the beans and Sazon was added to the pot and allowed to simmer covered with aluminum foil for an hour after which the beans and Sazon were added to the pot. If eating right away, cook for an hour uncovered and if in no hurry replace the foil and let it cook as long as you want.
Serve over cooked white rice which is difficult to prepare except on the stove top or microwave or buy the white rice from a Chinese restaurant.