Sweet Potato and Bean Stew1 can (15-ounce) Black Beans (rinsed and drained) 1 Large onion (diced) 1-2 tablespoons Olive Oil 1 packet of Goya Sazón (found in Latin food section of supermarket) 2-3 cubes of Sofrito (see recipe to follow) 2 large Sweet Potatoes (peeled and cubed) 1 can (15-ounce) Diced tomatoes 1 lb. diced ham or chicken 1 tablespoon Red Wine Vinegar about 4 cups Chicken Broth (canned or homemade) Optional: Handful of fresh spinach Optional: Dollop of Sour Cream
Rinse and drain the black beans and set aside. Dice onion and sauté in oil until soft (about 3-5 minutes). Add 1 packet of the Goya Sazón and the Sofrito and sauté until Sofrito cubes melt. Add sweet potatoes, tomatoes, ham (or chicken) and vinegar. Add chicken broth and bring to a boil. Let simmer uncovered until potatoes can be pierced with a fork easily (about 15 minutes). Spoon over rice or cornbread.
In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a Ziploc freezer bag, and use as needed, or freeze in portions using ice cube trays. Once they are frozen you can pop them out and store in Ziploc freezer bags.