Island Inspired Beans

These beans, which I have adapted from Wegman's Menu Magazine from summer 2011, are a more involved recipe, but once you taste them, all your work will be worth it.  They go great with any flavor of chicken or pork.  In this picture they are paired with BBQ Boneless Ribs (see other post for recipe).  There are two parts to the recipe.  The first part is to make Sofrito.  For this you will need the following:

   2 yellow onions, peeled and coarsely chopped (about 1 cup)

   2 large green peppers, coarsely chopped (about 3 cups)

   1 red pepper, coarsely chopped (about 1 cup)

   12 gloves of garlic, peeled and chopped

   2 tbsp of oil (olive or vegetable)

   1/2 a bunch of cilantro, chopped (about 1 cup)

   1 tsp of salt

   1 packet of Sazon Goya Con Culantro Y Achiote (found in the isle where Goya products are located)

   1/8 tsp of cayenne pepper

   1 can (15 oz) tomato sauce

   1 tsp of Goya Adobo All-Purpose Seasoning

Add onions, green and red peppers, and garlic to a food processor.  Pulse until they are finely chopped, but not fully pureed.  Heat oil in a braising pan or dutch oven on medium-high heat until oil faintly smokes.  Add the onion and pepper mixture.  Bring to a simmer, then reduce heat to low.  Add the cilantro, salt, achiote packet, and cayenne pepper to the mixture.  Add tomato sauce and adobo seasoning; stir.  Cook on low for 50-60 minutes, stirring occasionally, until mixture is reduced by a quarter.  The mixture should be very thick.  This will make more sofrito than you need for the beans, so you can freeze the extra for future use or you can use it just like you would use salsa! 

Now for the beans, you will need the following:

   2 (15 oz each) cans of Goya Pink Beans Habichuelas Rosadas, drained and rinsed

   5 slices of reduced-fat bacon, cut into 1/2 inch pieces

   1 cup of Sofrito

   2 cups of Chicken Stock

Cook bacon in a braising pan or dutch oven on medium heat for about 4 minutes, until slightly brown, but not crispy.  Add the Sofrito to the pan on medium-high heat and cook for 5-7 minutes until caramelized.  Add the chicken stock; stir to blend together and deglaze the pan.  Add the beans and season with the salt to taste.  Bring the mixture to a boil.  Reduce heat to medium-low; cook for 20-30 minutes until the liquid is reduced by half.  1 cup is 270 calories.