Puerto Rican Rice and Beans with Sweet Plantains

Elaboració

1. 01
   Pas 1Heat the oil

   Add a drizzle of olive oil to a large pot over medium heat.

   oli d'oliva
2. 02
   Pas 2Cook the sofrito2 min

   Add the sofrito and cook for a minute or two.

   Sofrito
3. 03
   Pas 3Add tomato sauce and spices

   Add the tomato sauce, Sazón, Adobo, and oregano. Stir everything together.

   salsa de tomàquetSazónadoboorenga
4. 04
   Pas 4Add the salami

   Add the diced salami or ham and mix well.

   Nota

   Ham steak works too if you prefer it over salami.

   salami
5. 05
   Pas 5Add beans and vegetables

   Add the drained and rinsed pink beans, diced potatoes, and olives.

   mongetespatataolives
6. 06
   Pas 6Add water and season

   Add 2.5 cups of water. Season with salt, pepper, Adobo, garlic powder, and oregano to taste.

   Nota

   Add more water if you like your beans brothier.

   aiguasalpebre negreadoboall en polsorenga
7. 07
   Pas 7Simmer the beans25 min

   Bring to a simmer, cover, and cook for about 20–30 minutes, or until the potatoes are tender and everything is heated through. Stir occasionally.

8. 08
   Pas 8Cook the rice20 min

   Wash 2 cups of white rice very well. Add to a pot with 4 cups of water and salt to taste. Bring to a boil, then reduce to low, cover, and cook for about 15–20 minutes until tender.

   arròs blancaiguasal
9. 09
   Pas 9Slice the plantains

   Slice the very ripe sweet plantains about ¼–½ inch thick.

   plàtan mascle
10. 10
    Pas 10Fry the plantains6 min

    Heat oil in a pan over medium-high heat and fry the plantains for a few minutes on each side until golden brown, caramelized, and cooked through. Transfer to a paper towel-lined plate to absorb excess oil and sprinkle with salt.

    oli vegetalsal
11. 11
    Pas 11Serve

    Serve the habichuelas over white rice, with avocado on the side and the sweet, caramelized amarillos.

    alvocat