Ingredients:

  • pink or pinto beans, dry, l lb
  • bay leaf, 2
  • olive oil
  • onion, 1 medium, diced
  • green bell pepper, 1, diced
  • cliantro, 1 bunch, chopped
  • garlic, 6 cloves, minced
  • tomato sauce, 15 oz
  • sazon seasoning
  • adobo
  • frozen peas, 1.5 cups
  • rice, 2 cups
  • salt, to taste

Steps:

  1. cook the beans with the bay leaves, either with an overnight soak followed by boiling for 2 hours, or in a pressure cooker. Do not drain the beans when done cooking
  2. (make the sofrito) saute onion, green pepper, and cilantro until onion is translucent, ~5 minutes
  3. bring heat to low, add tomato sauce, sazon, and adobo, simmer 3 minutes
  4. transfer 3/8 of the sofrito to a medium pot
  5. add the 5/8 of the sofrito to the beans, simmer 30 minutes
  6. add frozen peas and 3.5 cups water or broth to the 3/8 of the sofrito, bring to a boil
  7. stir in rice, cover, simmer on low for 20 minutes

Yields 6 servings.

Top with cilantro and avocado.