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Puerto Rican Pink Beans and White Rice

Ingredients (use vegan versions):

3 cans Goya Pink Beans (Habichuela Rosadas)
2 tablespoon (heaping) of Goya "Recao" (cilantro, green pepper mixture in a bottle)
2-8oz cans of tomato sauce
1 large onion
1 green pepper
1 large clove of garlic
1 med. potatoe
capers if you wish
2 tablespoon olive oil
dashes of garlic powder, oregan, and salt and pepper or Goya's "Adobo" seasoning to taste

Directions:

sautee, in a soup pot, the oil,diced green pepper, and onion until onion is golden, add the garlic and sautee until golden then add the tomato sauce and Recao when the mixture begins to a bubble a bit add the beans with the water in the can (if you wish you can drain the beans and add the equivalent in water to the pot) add the diced potatoe add the seasonings or "Adobo" to taste when the potatoe is soft the Beans are done. Serve over white rice (I make mine in a rice cooker).

Serves: 4

Preparation time: 1/2hr-1 hr.

Featured Recipe

Paneer Tikka Masala

Ingredients:

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

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