← Nouns Cooking · Caribbean

Ingredients

• 2 tbsp Olive oil
• 1 small onion, finely chopped
• ½ green pepper, finely chopped
• 3 cloves Garlic, minced
• 1 handful coriander (or culantro), chopped
• 120 ml tomato sauce or passata
• ¼ tsp ground turmeric (for sazón colour)
• ½ tsp Dried oregano
• ½ tsp ground cumin
• 2 cans pink or pinto beans (2 × 400 g cans), drained and rinsed
• 200 g pumpkin (calabaza) or potato, cut into 2 cm cubes
• 300 ml water or vegetable stock
• 8 pimiento-stuffed olives
• 1 Bay leaves
• 1 tsp salt, to taste

Method

1. Heat the oil in a saucepan over medium heat. Cook the onion, pepper, garlic and coriander for 4–5 min, until soft and fragrant.
2. Stir in the tomato sauce, turmeric, oregano and cumin and cook for 2 min.
3. Add the beans, pumpkin, water, olives and bay leaf. Bring to a simmer and cook for 15–20 min, stirring now and then, until the pumpkin is soft and starting to melt into the sauce.
4. Mash a few beans against the side of the pan to thicken the stew. Season with salt and serve over rice.

Tips

• Sazón seasoning packets are the classic shortcut; check the label as many contain MSG.
• Leftovers thicken overnight; loosen with a splash of water.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Delish D'Lites