Bean and Pumpkin Stew
ready in 1 hr 10 min.
- 4 Tbsps achiote oil
- 3 Tbsps onions (chopped)
- ¼ cup red Bell pepper (sliced)
- 4 Tbsps sofrito
- 1 clove garlic cloves (chopped)
- 1 can Kidney beans (rinsed and drained)
- 1 cup water
- 1 tsp Onion powder
- 1 Black pepper
- ½ cup Tomato sauce
- 1 cube beef Bouillon
Heat a skillet over medium heat. Add the oil, fatback and ham. Cook for 2 to 3 minutes until browned.
Add the onion and saute for about 1 to 2 minutes until translucent. Add the red pepper and continue to cook for another 1 to 2 minutes. Mix in the sofrito and let simmer about 5 minutes or until it begins to thicken.
Add the garlic and cook for about 1 minute. Add the beans and water and bring back to a simmer. Add the onion powder, black pepper and tomato sauce. Turn the heat down to low, cover and let simmer for about 10 minutes.
Add squash, beef boullion and oregano. Stir, cover and simmer for another 15 minutes. Add the cilantro and serve.