Ingredients:
1 15.5 oz. can Conchita Low Sodium Pink Beans, drained
1 cup of Calabaza
1 cup of Conchita Spanish Sofrito Seasoning
1-2 sweet chili peppers (aji dulces) chopped and seeded
¼ cup water
1 tsp Conchita Extra Virgin Olive Oil
1 tsp cilantro
1 tsp salt
¼ tsp dried oregano
How to make it:
In a medium pot, boil the Calabaza in salt water for 30 minutes or until tender. Remove from water and cut into ½ inch cubes. In a separate saucepan, add the drained beans, Calabaza, and the rest of the ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes. If you wish to thicken the beans, mash some of the Calabaza while cooking. Serve over rice.
