Puerto Rican Rice And Beans (Pink Beans)

• 2 tablespoons olive oil
• 1/2 cup ham, chopped into small cubes
• 2 tablespoons goya sofrito sauce
• 2 tablespoons goya recaito
• 1 teaspoon minced garlic or 2 garlic cloves, minced
• 1 (15 1/2 ounce) can goya pink beans, undrained
• 1 cup water
• 1/4 cup tomato sauce (plain)
• 1 (2 g) envelope goya sazon goya, con culantro y achiote
• 1/4 teaspoon oregano
• 1 pinch salt
• 1 small potato, peeled and cut into chunks
• 2 tablespoons manzanilla olives, sliced (or 6 to 10 whole manzanilla olives)
• 2 cups cooked white rice, medium grain (Cook according to packaged directions)

1. Heat oil in saucepan on medium. Add ham and saute for about 5 minutes.
2. Add Sofrito, Recaito and garlic and saute another 5 minutes.
3. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
4. Serve over hot rice.
5. Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.

olive oil, ham, sofrito sauce, goya recaito, garlic, pink beans, water, tomato sauce, sazon goya, oregano, salt, potato, manzanilla olives, white rice

Taken from www.food.com/recipe/puerto-rican-rice-and-beans-pink-beans-147650 (may not work)