Ingredients
ngredients
3 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, sliced
1 teaspoon dried oregano
2 bay leaves
One 8-ounce can tomato sauce (such as Goya Spanish style)
2 teaspoons adobo (seasoned salt) or salt and pepper to taste
1/2 teaspoon Goya Sazon or Accent seasoning (optional)
1/2 small bunch fresh cilantro, including stems, roughly chopped (optional)
2 cups (1 pound) dried red beans, soaked overnight in 1 quart cold water, drained
Preparation
Directions Heat the olive oil in a pot large enough to hold all the ingredients.
Saute the onion and garlic over medium heat for 5 minutes.
Add the oregano, bay leaves, tomato sauce, adobo, and Sazon (if using).
Bring to a simmer and add the cilantro (if using) and beans, adding enough water to cover (about 3 cups).
Bring to a boil, then reduce to a low simmer and cook 1 1/2 hours, covered, until the beans are tender enough to mash between two fingers.
