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Puero Rican   -   Habichuelas Rositas   adapted from Recipes From La Isla - Rosado

  • 1/3 Cup Olive Oil
  • 5 Cloves Garlic -- finely chopped
  • 1 Small Yellow Onion -- finely chopped
  • 1 Small Bell Pepper -- finely chopped
  • 1 Teaspoon Ginger Root -- grated
  • 3 Medium Serrano Pepper -- finely chopped
  • 2 Teaspoons Cilantro -- finely chopped
  • 2 Teaspoons Oregano -- finely chopped
  • 1 Teaspoon White Wine Vinegar
  • 1 Cup Pineapple Juice
  • 1 Small Carrot -- cooked and pureed
  • 1/2 Cup Tomato Puree
  • 2 Cans Pinto Beans
  • 1 Cup Stock -- any kind
  • Salt And Pepper -- to taste
Directions Saute in oil, garlic, onion, bell pepper, ginger, serranos, cilantro and oregano. Saute until most of the oil has been absorbed about 5 minutes. Stir in vinegar and pineapple juice. Bring to a sizzle, then stir in pureed carrots and tomato puree. Blend and allow to cook to a thick paste. Add stock until the paste breaks down into a rich thick sauce. Lower the heat and add the beans. Fold gently to blend. Let beans simmer for 12 minutes. Add salt and pepper to taste and serve.
Serves 6
Time to Make 0:00

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