RICE & BEANS ~ A Vegetarian Dish and Latin Classic!

I’m so fortunate to have my grandmother here to pass down her prized Latin recipes! I so love the flavors from the Caribbean ~ and this savory dish is reminiscent of visiting my Grandmother in the Dominican Republic where she lived for a short time with my Grandfather. Although I have changed this recipe for the working family to prepare in a slow cooker, this can also be cooked traditionally on a stovetop.

In a Large Crockpot…

1 - Bag of Goya Dry Beans of your choice

5 - Cups of Water

1 - Onion ~ cut in half

1 - Green Pepper ~ cut in half & seeded

2 - Tomatoes ~ cut in half

4 - Pieces of Garlic ~ grated/crushed

1/2 - Cup Fresh Cilantro ~ chopped up

2 - Teaspoons of Adobo

2 - Tablespoons of olive oil

1 - Container of Goya Sofrito

Sofrito is a traditional Spanish cooking sauce of sautéed green peppers, onion and garlic in olive oil to create this rich base.

Throw everything into a slow cooker/crockpot and let it soak overnight. Next morning, turn the slow cooker on high for 8 hours. After 8 hours, gently scoop out the onion, green pepper and tomatoes plus some of the beans. Mash them up in a bowl with a hand masher. Put the mashed vegetables back in the pot with the beans to create a thick, rich sauce ~ stir and you are done!

That was easy… Serve over rice or add to your favorite chili dish.

Enjoy!

Lulu B’s Kitchen
© 2000