Puerto Rican Rice & Pink Beans

• 1 tbsp vegetable oil
• 4 oz ham (diced)
• 1/4 bunch cilantro (finely chopped)
• 1/4 cup sofrito (I use homemade! Goya sells it in the latin food section. They also have it in the freeze section. I think the frozen one is better to use if not using homemade)
• 10 pimiento stuffed olives
• 8 oz can tomato sauce (Goya)
• 1 envelope sazon culantro y achiote (Goya)
• 1 envelope beef bouillon (Goya)
• 2 15.5 ounce cans pink beans (Goya) (DO NOT DRAIN)
• 16 oz water
• 2 medium potatoes peeled and cubed
• 1 adobo to taste (Goya)

1. Add oil, ham, cilantro, sofrito to deep saucepan and saute on medium-low heat for about 3 minutes.
2. Add olives, tomato sauce, sazon, beef bouillon and stir 2-3 minutes.
3. Add beans, water, potatoes, and adobo, stir.
4. Turn heat to medium-high bring to boil.
5. Stir occasionally.
6. Reduce heat to low, cover and cook about 20 minutes.
7. Remove lid stir and cook another 10 minutes or until potatoes are done without lid.
8. Serve with white rice.

vegetable oil, ham, cilantro, sofrito, pimiento, tomato sauce, sazon culantro, beef bouillon, pink beans, water, potatoes

Taken from cookpad.com/us/recipes/334515-puerto-rican-rice-pink-beans (may not work)