Pinto beans are as delicious as red beans; however, they will take less time to prepare as the beans are smaller. I will be using some of the prepared pinto beans to make another delicious recipe, Arroz Mamposteao, which is white rice mixed with already stewed beans.
1-package 16 ounces or 454g dry Pinto Beans
2 pieces of ham hocks
2 medium cut in small pieces yellow potatoes
1 medium diced yellow onion
½ cup or 21g cilantro
2 ounces or 60g Spanish sweet peppers (optional)
16 ounces or 450g tomato sauce
3 chopped Culantro leaves (if available)
Salt and Black Pepper
1 tablespoon or 3g fresh or dry oregano
3 or 4 Bay leaves
1 tablespoon or 3g Thyme
½ of a Green Cubanero Pepper
½ of a Green Bell Pepper
½ of a Red Bell Pepper
Salad Olives (optional)
ÂĽ cup or 59mL Extra Virgin Olive Oil
Paprika or sazĂłn (optional)
Soak the Pinto Beans in water overnight together with the ham hocks, and shred the meat.
Boil beans and ham hocks for approximately 1-hour or until tender.
Remove the ham hocks and separate the meat from the bones, the fat, and the skin.
Heat the Olive Oil over HIGH temperature in a big frying pan.
Saute the onions.
Add the shredded ham.
Add the rest of ingredients: the red bell pepper; the cubanero pepper; the green bell pepper; the oregano, the bay leaves, the thyme, the culantro, the olives; the Spanish sweet peppers; the potatoes; the tomato sauce; and the cilantro.
Add some water from the beans; salt and black pepper.
Mix well, cover, and let it simmer in MEDIUM to LOW for about 20 minutes or until the potatoes are tender.
Boil the beans and add the sofrito mix.
Add some Paprika or Sazon powder if you like; salt and pepper.
Cover and lower the temperature to MEDIUM and let it simmer for approximately 20 to 30 minutes.
Serve over white or yellow rice; or make a Mampostao mix. Enjoy it!
BUEN PROVECHO!
SOUNDTRACK: Cumbia No Frills Faster by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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