There are few things more comforting and healthy than a yummy bowl of flavorful beans. If you enjoy beans as much as my family does, you are definitely going to want to try this pot of deliciousness!
The flavor profile of these beans is no doubt Northern Kingdom. Bursting with garlic, cilantro, tomato, peppers, onion, two different kinds of Badia seasonings and the perfect amount of culantro, this pot of beans is going to make you happy. I love to top my bowl of beans with sour cream, fresh jalapeno, avocado, and diced red onion for a symphony of a bite. Mashed and wrapped in a warm tortilla, these beans also make a heck of a bean burrito.
The recipe below can be made with both dry and canned beans. I like the dry bean route, and assume that is just the old school in me. Nothing like rinsing beans and setting them in water to expand. However, if the long way isn’t your thing, canned beans will turn out just as yummy. See preparation instructions for dry beans and the end of the page.
The recipe below is for a big pot of beans, which doesn’t last 2 or 3 days in my lords house! If you don’t plan to feed many people, cut the recipe in half, and you should be all set! Hope you enjoy!
2 lbs dry Pinto Beans or 6 – 15 oz cans
1 yellow onion
1 green bell pepper
1/2 red pepper (optional – I love the addition of color)
2 cups tomato sauce
2 tablespoons Badia Sazon Tropical (orange top)
1 tablespoon Badia Sazon Complete
1/2 cup cilantro, chopped
1/4 cup culantro, chopped
1 teaspoon granulated garlic
1 tablespoon minced garlic
2 teaspoon salt
1.5 tablespoons avocado oil
1 – 2 cups chicken or veggie broth
Water to cover beans by approximately 1 inch
Preparing dry beans Directions
- Rinse beans completely a few times, and remove any damaged beans.
- Add beans to a large plastic bowl and cover with cool water. Add water so that there is about a fingertip’s amount of water above the beans. Just find the first line of your index finger, and use it as a measurement. Make your fingertip line evenly with the water line and be sure your tip is touching beans.
- Allow to sit for at least 6 hours. You can go up to 8 hours, but I wouldn’t do more than that. I normally set my beans early in the morning. For example, if I will be cooking the beans the same day, 5am would be ideal to set them. The beans would then be ready to go at 11am or 12pm. More than enough time to simmer beans for a 5/6pm dinner.
- As time elapses, you will see the beans expand, and the water level decrease. Just be certain the water remains over the beans at all times. That means if you need to add a little water, please do so.
- Once beans have set at least 6 hours, you are ready to jump to the actual bean recipe outlined below.
- Do NOT discard water the beans have soaked in. You already washed your beans thoroughly. The starchiness that has been extracted during the setting process is essential for the yummy creaminess you want when your beans are finished. Go ahead and jump down now.
- Add your beans with the water to a large stock pot. Add additional water, chicken stock, and bring to a rolling boil. Once boiling, reduce heat to low, cover and simmer gently for 4 hours, or until they are tender and soft. If the liquid level on the beans gets low before they are tender, add more broth. While your beans are cooking, prepare sofrito.
- Add oil to a skillet and heat over medium heat. Once oil is heated, add onion, green/red pepper, cilantro, culantro and garlic. Sauté until onions are translucent and bell peppers tender, about 3-5 minutes. Bring heat to low and add tomato sauce, Sazon, and simmer for 2-3 minutes until sauce comes together and begins to reduce.
- Once the beans are tender, add the sofrito to the pot of beans, as well as the Badia Sazon Complete, granulated garlic, and salt, and cook for at least 30 minutes on low heat. Enjoy!
If using canned beans, the only thing you need to do differently is to heat the beans through for just 15 minutes and then following the remaining steps. You certainly don’t need to cook canned beans for 4 hours! 🙂