Ingredients
2 cans of drained habichuelas rosadas aka “pink beans”
1/3 cup of Puerto Rican sofrito (1 green bell pepper, 1 red bell pepper, 1 onion, 5 garlic cloves, 8 culantro leaves all chopped in a food processor)
1 tbsp. Sazon completa
1 pd. of thick diced ham
2 large smoked pork hocks or smoked pork neck
3 Spanish chorizos, cut into rounds (I use Quijote brand)
1 large russet potato, peeled and diced
1 pd. of peeled & diced kabocha squash aka calabaza
8 oz. tomato sauce
4 cups of water
A big handful of Spanish olives
1 packet of sazon con culantro y achiote
Instructions
In a large cazuela over medium heat, add your sofrito and sazon completa with a few tablespoons of olive oil or achiote oil if you have some on hand. Cook for 3-5 min. Until cooked through.
To this add your diced ham & chorizo and cook for a few min. Constantly stirring.
Now add your habichuelas and tomato sauce and stir. Add your potatoes, squash, smoked pork hocks, water, sazon con achiote, salt to taste and Spanish olives. Bring this to a boil then immediately drop the heat to low and let this cook / simmer for 20 -25 min. Until your potatoes are cooked through. Serve on its own or with white rice!
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