I sort of made these up based on all the bean recipes I’ve collected form latin friends, moms and grandmothers over the years. Its also probably loosely based on the recipe on the back of the Goya can. This is one I’ve been making forever, and its slightly different every time. This is one of those recipes you learn once, then instinctually change it as you go to suit your own tastes. Taste as you go, and you’ll be fine.
-2 TBSP olive oil
-1 large onion chopped
-1 green pepper chopped
-2-3 cloves garlic minced
-1/2 tsp crushed red pepper flakes
-1 13 oz can of black beans (use dried beans if you have time, the texture will be way better)
-2 cups vegetable stock or water
-1 TBSP Homemade Sazon or 2 packets Goya Sazon
-1TBSP apple cider vinegar
-Salt and pepper to taste
-Handful chopped cilantro
Heat oil in a large saucepan over high heat, add red pepper flakes and cook for one minute. Add garlic, swirl around in pan for another minute. Add onions and peppers and cook for another 2 minutes. Add Sazon and stir to combine. Add beans and liquids. Liquid should just cover beans, you can use water or broth. Cook down for about 30-45 minutes, longer if you’re using dried beans. If you’re using dried beans you’ll want them to be tender, add more liquid if needed until you have tender beans and a thick sauce. When beans are close to done, mash a few to thicken the sauce. Add the apple cider vinegar and cook for another few minutes. Add chopped cilantro and stir to combine. Adjust salt/pepper as needed. Serve over rice with fresh sliced avocado.
-4 Cups Water
-2 Cups long grain rice
-1 TBSP Olive Oil
-1TBSP Homemade Sazon or 1 Packet Goya Sazon
Add all ingredients to a medium saucepan over high heat, stir to combine. When water begins to boil, reduce to low, cover and cook until liquid has evaporated (about 20 minutes) Remove from heat and serve immediately.