- 1 onion of choice
- 1 green bell pepper
- 1-2 8 oz cans of regular tomato sauce (depending on desired thickness)
- 4 cans of organic low-sodium goya red kidney beans (or red kidney beans of choice)
- 1 bunch of cilantro, or
- to taste
- 2-3 packets of sazón goya con culantro y achiote seasoning (or to taste)
- 1-2 tbsp of olive oil (or to taste)
- Get a larger soup pot ready; all that is needed.
- Cut up your onion and green bell pepper into small strips.
- Prep the cilantro at this time, finely chopped.
- Sauté onion and bell pepper strips on low to medium heat in olive oil until cooked, usually 5 minutes or so.
- Once onions and peppers are cooked, add in your 4 cans of beans (with the water).
- Then fill each can ¼ of the way with water.
- Scrape remaining beans from the bottom of the can and pour them, along with the water we just put in the can, into the pot.
- Add in your tomato sauce, seasoning packets, and half of the cilantro. Turn up the heat to medium, bring to a boil.
- Once boiling, bring down to a simmer. Taste liquid to make sure you're on the right track - add more seasoning, water, or tomato sauce if needed.
- Simmer and stir frequently for about 30-40 minutes, or until beans are tender and sauce is at desired thickness. In the last few minutes of cooking, add in the remaining cilantro and olive oil.
- Serve over rice or preferred grain :) Can also top with lime if desired. Enjoy with your favorite protein, and of course, an avocado!
-Erich + Jen