Habichuelas Guisada and The Noshery!
So, here I was ready and willing to put together yet another yummy recipe for Adorno’s Boricua. I wanted add something that spelled traditional Puerto Rican recipe, and then it was clear. What says Puerto Rican tradition more that a good “Habichuelas Guisada” recipe! Nothing! Unless we’re talking about a good plate of white rice, fried pork chops and habichuelas and PLEASE do not forget the avocado!
I was getting ready to post when I decided to look up variations of the recipe out there in great beyond, aka the internet. That’s when I stumbled upon www.thenoshery.com. I have to admit, usually I’m a bit of a skeptic about certain recipes out there. Specially incorporating my products and seeing what comes out of it. But in this site I was excited to see so many amazing ideas for the kitchen. These do not limit themselves to just Latin cooking, which is what I loved. After all, it is my belief that the Adorno’s Boricua brand can be used by all without exclusion because of ethnic backgrounds.
What better way to share with you guyst what I mean than to share Meseidy’s (she’s the blogger behind thenoshery.com) “Habichuelas Guisada” recipe.
You can find the entire blog entry at http://thenoshery.com/2009/09/01/habichuelas-guisadas-pink-beans-in-tomato-sauce/
- ■1 Tbs Olive Oil
- ■3 Tbs Sofito
- ■1/4 – ½ cup Diced Ham or Sausage
- ■2 whole Bay Leaves
- ■8 Spanish Green Olives
- ■1/2 8 oz can tomato sauce
- ■1 envelope Sazon, Con Culantro y Achoite
- ■1 can 15 oz Pink Beans
- ■2 small Potatoes, diced
- ■salt and pepper to taste
- Heat 1 Tbs of olive oil, add 3 Tbs of sofito and cook for 5 minutes, add ham saute for 5 minutes, add olives and bayleaf. Add 1 envelop of Sazon con Culantro y Achiote and tomato sauce, stir.
- Pour 1 can of undrained pink beans and potatoes. Stir and bring to a boil, turn heat down and let simmer for 15 minutes or until potatoes are tender. Add salt and pepper to taste.