I'm relatively new to the world of kidney beans; in fact, the only time I've tried them before this recipe was in my turkey chili. But a good friend made these for me, and I was instantly hooked.
I had to spend some time in the Goya section of the supermarket, which is an aisle I had no real interest in before I tried this. I think it's safe to say I'll be spending a lot more time in that aisle now!
Ingredients:
Sazon (1 packet)
Sofrito (two spoonfuls)
Tomato paste (half a little jar)
Dark red kidney beans (whole can, drained and rinsed)
Water (to make the consistency a little thinner)
Directions:
Combine the Sofrito, tomato paste, and Sazon in a medium size pot, and heat for five minutes.
Add in the kidney beans and mix thoroughly, making sure the beans are covered with the mixture. Add water if necessary for desired consistency.
Heat until mixture begins to boil.
Remove from heat and enjoy! (But wait until they cool off.. burnt taste buds won't appreciate this as much!)
I had to spend some time in the Goya section of the supermarket, which is an aisle I had no real interest in before I tried this. I think it's safe to say I'll be spending a lot more time in that aisle now!
Ingredients:
Sazon (1 packet)
Sofrito (two spoonfuls)
Tomato paste (half a little jar)
Dark red kidney beans (whole can, drained and rinsed)
Water (to make the consistency a little thinner)
Directions:
Combine the Sofrito, tomato paste, and Sazon in a medium size pot, and heat for five minutes.
Add in the kidney beans and mix thoroughly, making sure the beans are covered with the mixture. Add water if necessary for desired consistency.
Heat until mixture begins to boil.
Remove from heat and enjoy! (But wait until they cool off.. burnt taste buds won't appreciate this as much!)
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