Los frijoles son un alimento básico en la cultura latinoamericana y la Abuela Conchita disfrutaba cocinarlos… y comerlos. Es por eso que hoy, te traemos una receta especial con tus granos favoritos; Black beans, red kidney beans, great northern beans, green peas, pinto beans… you name it! Enjoy 🙂
Ingredients
- Conchita Red Kidney Beans
- Conchita Great Northern Beans
- Conchita Split Green Peas
- Conchita Black Beans
- Conchita Pinto Beans
- 8 oz. ham, diced
- 2 cups bacon, diced
- ½ cup Conchita Diced Pimientos
- 1 green pepper, chopped
- 1 cup Conchita Tomato Sauce
- 1 ½ onion, finely chopped
- 1 clove garlic, chopped
- 1/2 cup green onions, chopped
- 1/2 cup chopped fresh cilantro
- 1/2 cup water
- 1/2 cup packed brown sugar
- 1/4 cup chopped fresh parsley (optional)
- 2bay leaves
- 2 to 3 teaspoons Conchita Apple Cider Vinegar
- Salt and pepper to taste
of each overnight
Directions
- Pre-heat the oven to 375 °F
- In a large pot, stir-fry over medium heat the Conchita Diced Pimientos, onions and garlic sauté them until soften, about 4 minutes, and then add Conchita Tomato Sauce, Conchita Apple Cider Vinegar, brown sugar, salt and ground pepper. Pour in the soaked beans and stir for 5 more minutes.
- Fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours or until tender.
- In a baking dish, place the ham, bacon with some onions and garlic and bake for 15 minutes or until mixture is crispy.
- When ready, add to the beans and season with bay leaves, salt and pepper. Simmer uncovered for 30 minutes.
- Stir in chopped cilantro and parsley before serving.
Enjoy this creative, out of the ordinary and incredibly
delicious & nutritious recipe!
