Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 cup Yellow Onion, small dice
  • 4 cloves Garlic, minced
  • 1/2 cup Sofrito (prepared)
  • 1 Tbsp Tomato Paste (optional)
  • 1 packet Sazón with Achiote (Annatto)
  • 1 tsp Adobo Seasoning (low sodium)
  • 1/2 tsp Dried Oregano (preferably Mexican)
  • 1 Bay Leaf
  • 2 (15 oz) cans Pink Beans (or Kidney Beans), drained and rinsed
  • 1/2 cup Tomato Sauce (canned)
  • 1 cup Water or Vegetable Broth
  • 1/2 cup Diced potato (Russet or Yukon Gold) or Calabaza squash
  • 6-8 Manzanilla Olives (pimento-stuffed), halved
  • 1 Tbsp Capers, drained
  • 1/4 cup Fresh Cilantro, chopped (for garnish)
  • Salt and Black Pepper, To taste

Instructions:

  1. Heat the Oil: Place a medium-sized pot over medium heat and add the olive oil. Add the diced onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  2. Introduce Sofrito: Stir in the prepared sofrito and the optional tomato paste. Cook for 2–3 minutes, stirring constantly, until the paste deepens in color.
  3. Bloom the Spices: Reduce the heat slightly (to medium-low). Stir in the Sazón, Adobo, dried oregano, and bay leaf. Cook for 1 minute, stirring frequently. This process blooms the spices in the hot oil, intensifying their flavor and color.
  4. Combine and Simmer: Pour in the tomato sauce, the rinsed and drained pink beans, and the water/broth. Stir well to combine the spice base into the liquid. Introduce the diced potato or squash.
  5. Cook the Beans: Increase the heat until the mixture comes to a gentle simmer. Once simmering, reduce the heat to low, cover the pot partially, and cook for 30 minutes, or until the potatoes/squash are fork-tender.
  6. Thicken and Finish: If the liquid is too thin, carefully remove 1/4 cup of the beans and potatoes, mash them into a paste with a fork, and stir the paste back into the pot to naturally thicken the stew.
  7. Add Olives and Capers: Stir in the olives and capers and simmer for a final 5–10 minutes, uncovered, allowing the flavors to marry.
  8. Final Seasoning: Remove the bay leaf. Taste the beans and adjust the seasoning with salt, pepper, or additional Adobo if necessary. Stir in the fresh cilantro just before serving.