Canned pink beans, a cube of sofrito, and pumpkin. The pumpkin thickens the broth. Twenty to twenty-five minutes on medium-low.
Ingredients
- 1 tablespoon achiote oil (or olive oil + ½ teaspoon sazón)
- 3 tablespoons sofrito (homemade or store-bought)
- ¼ cup tomato sauce
- 2 cans pink beans, rinsed
- 1 cup pumpkin (auyama/kabocha) in small cubes
- 1 small potato in small cubes (optional)
- 1 to 2 tablespoons alcaparrado, rinsed (optional)
- 1 teaspoon sazón
- 1½ to 2 cups water or low-sodium broth
- Salt to taste, cilantro to finish
Equipment
- Knife and cutting board
- Caldero or wide pot
Method
- Achiote oil over medium heat. Sofrito and tomato sauce, 2 or 3 minutes, until it smells like home.
- Add the pumpkin, potato, sazón, alcaparrado, beans, and the water or broth. Stir.
- Bring to a boil, then medium-low, uncovered, 20 to 25 minutes, until the pumpkin breaks down and the broth thickens. For thicker, mash a few pieces of pumpkin or a few beans against the pot.
- Taste and adjust the salt. Cilantro on top. Serve over white rice.
Notes
- Rinse canned beans to drop sodium. Dry beans only if you have the soak overnight.
- The pumpkin thickens without cream or lard. Do not skip it.
- Leftovers: better the next day. 4 to 5 days in the fridge. They freeze well.
- Variants: red, white, or gandules instead of pink.
- If you are setting aside a portion for a baby who is learning to eat, take it from the pot before adding the alcaparrado and the salt.