Habichuelas

• 2 teaspoons canola oil
• 2 ounces of diced cured lean ham (jamon de cocinar)
• 15 ounces pinto beans
• tomato sauce
• 1 (1 ounce) packet sazon goya
• 2 tablespoons sofrito sauce (see recipe)
• 7 pimento stuffed olives
• 1 teaspoon alcaparrado (capers)
• 2 medium cubed potatoes
• water (use the tomato sauce can)

1. Directions.
2. Put the oil in a deep saucepan, turn the heat to medium and add the jamon.
3. (Go ahead, have a taste of the jamon).
4. Saute together with the sofrito and after 3 minutes add the tomato sauce, sazon, olives and alcaparrado.
5. Stir for 2 minutes.
6. Add the beans, potatoes (TIP), water (TIP) and stir.
7. Turn heat to medium high.
8. When boiling, cover with a lid and turn heat to low.
9. Wait 20 minutes and FUA, they are ready.
10. Serve with Arroz Con Salchichas or any of my rice recipes.
11. Do not forget the tostones.
12. Extras.
13. You can use any of the following beans: black beans, red kidney beans, pigeon peas, small red beans, lima beans, pinto beans, black-eyed peas, pink beans or chick peas.
14. Tips From The Rican Emeril.
15. Only add about 1/4 of the water to the tomato sauce can and shake so you can get all the sauce left in the can.
16. After a few shakes, fill to the top with water.
17. The potatoes will not only add flavor to the beans, but it will also help thicken the sauce.

canola oil, cured lean ham, pinto beans, tomato sauce, sazon goya, sofrito sauce, olives, alcaparrado, potatoes, water

Taken from www.food.com/recipe/habichuelas-329017 (may not work)