The Rican Emeril
El Boricua

Tips From The Rican Chef
Comments and Suggestions
Print Recipe

Photo by Ivonne Figueroa
2 teaspoons of canola oil
2 oz. of diced lean cured ham (jamón de cocinar)
1 can of pinto beans (29oz.)
1 can of tomato sauce (8oz.)
1 packet of sazón
2 tablespoons of sofrito (see recipe)
7 olives (pimiento stuffed)
1 teaspoon of alcaparrado (capers)
2 cubed medium size potatoes
1 can of water (use the tomato sauce can)
Put the oil in a deep saucepan, turn the heat to medium and add the jamón. (Go ahead, have a taste of the jamón)

Saute together with the sofrito and after 3 minutes add the tomato sauce, sazon, olives and alcaparrado. Stir for 2 minutes.

Add the beans, potatoes (TIP), water (TIP) and stir.

Turn heat to medium high. When boiling, cover with a lid and turn heat to low.

Wait 20 minutes and FUA, they are ready.

Serve with Arroz Con Salchichas or any of my rice recipes. Do not forget the tostones.
You can use any of the following beans: black beans, red kidney beans, pigeon peas, small red beans, lima beans, pinto beans, black-eyed peas, pink beans or chick peas.
Tips From The Rican Emeril
Only add about ¼ of the water to the tomato sauce can and shake so you can get all the sauce left in the can. After a few shakes, fill to the top with water.

The potatoes will not only add flavor to the beans, but it will also help thicken the sauce.
Comments and Suggestions

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