The libs are going after Goya again for free thinking so I thought I would post a tasty recipe that is simple to do and hearty.
Forget about what you know about beans and try it out. I actually posted this to another forum when there was the pandemic rush on food as it makes for good prep food since the beans can be canned or dry and you make it with rice which stores small and will sit for damn near forever.
So .. support Goya as well as every other company being banned for free thinking and learn a new Main/Side dish
If you see those grab them ... Also grab a can of Goya Pink or white beans but if you like a bit heartier bean (I do) go with kidney beans. If you arent really a bean person the white and pink are the most neutral.
Grab the rice of your choice .. I have taken a liking to the Thai Jasmine rice but before that had used Goya for about 45 years.
Simple as pie .. in a small pot put in a can of Goya beans. I use a 1qt
dont drain the can just plop it in
add about a tablespoon of Recaito
Two tablespoons of Sufrito (tomato base) * you can use Salsa if you have it and its tasty, go half and half salsa and sofrito and in a dire pinch tomato sauce.
I personally like a tablespoon of chunky salsa and a heavy tablespoon of Sufrito
Sprinkle a fair amount of Adobo ..*Adobo is just an all spice and you can use it on about everything. Its mostly salt.
Add one packet of Sazon
I never measure but I would say at least one tablespoon of the olive oil. I have tried a million different brands of olive oil but the goya adds a bit of flavor and I always come back to it. Goya olive oil is outstanding for salad as stand alone or when making garlic pasta. I cook mainly with olive oil and goya is king. Just really tasty.
If you have it .. a pinch of fresh cilantro. We buy fresh and then chop it up an dput it in bags in the freezer. A little goes a long way and go up as you get more comfortable.
About 10 olives with pimentos .. *salad olives I think they call them. the little guys. I never counted .. I love olives so I just scoop in a bunch but .. 10 sounds like a good start.
Put it on medium until it starts to bubble and then lower to light simmer for about 20-30 minutes
While that is happening .. Make a pot of rice. A cup and a half of rice will feed 4 people with left overs. (if you need help making rice let me know super simple)
You can eat this just as is and has all the starch and protein you need but you can take some chicken parts. Any ol thing and liberally sprinkle the top and bottom with adobo. I like salt so adjust to your tastes. Melt some butter in a oven pan and then place the adobo covered parts in the pan and place in oven for about 1hr 20min at about 360. My oven runs cold.
Want to get fancy .. add a salad or just some lettuce leaves and just dress it with goya olive oil and a touch of salt and pepper.
Done .. it took you about 15 minutes to make some meat, rice and beans and salad and its tasty as hell. Its kind of Rican soul food. Its also real economical and there were certainly times in my life where it was nice to spend a few bucks and have food for three days.
Forget about what you know about beans and try it out. I actually posted this to another forum when there was the pandemic rush on food as it makes for good prep food since the beans can be canned or dry and you make it with rice which stores small and will sit for damn near forever.
So .. support Goya as well as every other company being banned for free thinking and learn a new Main/Side dish
If you see those grab them ... Also grab a can of Goya Pink or white beans but if you like a bit heartier bean (I do) go with kidney beans. If you arent really a bean person the white and pink are the most neutral.
Grab the rice of your choice .. I have taken a liking to the Thai Jasmine rice but before that had used Goya for about 45 years.
Simple as pie .. in a small pot put in a can of Goya beans. I use a 1qt
dont drain the can just plop it in
add about a tablespoon of Recaito
Two tablespoons of Sufrito (tomato base) * you can use Salsa if you have it and its tasty, go half and half salsa and sofrito and in a dire pinch tomato sauce.
I personally like a tablespoon of chunky salsa and a heavy tablespoon of Sufrito
Sprinkle a fair amount of Adobo ..*Adobo is just an all spice and you can use it on about everything. Its mostly salt.
Add one packet of Sazon
I never measure but I would say at least one tablespoon of the olive oil. I have tried a million different brands of olive oil but the goya adds a bit of flavor and I always come back to it. Goya olive oil is outstanding for salad as stand alone or when making garlic pasta. I cook mainly with olive oil and goya is king. Just really tasty.
If you have it .. a pinch of fresh cilantro. We buy fresh and then chop it up an dput it in bags in the freezer. A little goes a long way and go up as you get more comfortable.
About 10 olives with pimentos .. *salad olives I think they call them. the little guys. I never counted .. I love olives so I just scoop in a bunch but .. 10 sounds like a good start.
Put it on medium until it starts to bubble and then lower to light simmer for about 20-30 minutes
While that is happening .. Make a pot of rice. A cup and a half of rice will feed 4 people with left overs. (if you need help making rice let me know super simple)
You can eat this just as is and has all the starch and protein you need but you can take some chicken parts. Any ol thing and liberally sprinkle the top and bottom with adobo. I like salt so adjust to your tastes. Melt some butter in a oven pan and then place the adobo covered parts in the pan and place in oven for about 1hr 20min at about 360. My oven runs cold.
Want to get fancy .. add a salad or just some lettuce leaves and just dress it with goya olive oil and a touch of salt and pepper.
Done .. it took you about 15 minutes to make some meat, rice and beans and salad and its tasty as hell. Its kind of Rican soul food. Its also real economical and there were certainly times in my life where it was nice to spend a few bucks and have food for three days.
$$$
