People like to talk about “culture clash” and the differences between ethnic groups, but if there’s one thing I’ve learned in eight years of marriage with Jorge is that people are all the same.  The girl raised in Kentucky (hey, y’all!) and the Puerto Rican born in Ohio, raised in Puerto Rico and who came to Florida via NYC should have nothing in common.  But it turns out we are more alike than different.   Now, I could wax philosophical about how love binds our hearts and builds a bridge and all that country music stuff, but that’s not what this blog is about.  it’s about food.  Plain and simple.  And that may well be the first thing I noticed.  Our food is not that different.  Note that I did not say cuisine.  Kentuckians don’t eat cuisine.  We eat dinner.  Anyway, the pork, the frying, the chicken, and the beans.  Especially the beans.  I grew up eating pinto beans all the time.  We ate them slow cooked (not Crock Pot slow-cooked, but stove top slow-cooked) flavored with a ham hock and salt.  A bowl of beans and a piece of cornbread and I’m a happy girl.  Turns out I didn’t have to give up beans, I just needed to learn to season them differently.  Now, today’s recipe uses canned beans for convenience, but if you want to use dried beans, be my guest.  I cook them the day before the Kentucky way, serve them with cornbread, and put the leftovers in the refrigerator.  The next day, they reappear in the saucepan in the recipe below.  Either way is great.  BTW, serve these with rice.  Some days I serve them with white rice, and some days I like them with Yellow Rice (Arroz Amarillo).  Whatever floats your boat!


1 tsp extra virgin olive oil
2 oz diced ham
1 can pinto beans
1 can (8 oz.) GOYA® Spanish Style Tomato Sauce
1 packet GOYA® Sazón with Coriander and Annatto 
2 Tbsp  GOYA® Recaito
3 Tbsp green olives, sliced
2 medium potatoes, peeled and cubed
2 c. College Inn® Bold Stock Rotisserie Chicken     

Heat oil to medium in deep saucepan.  Add ham.  Saute with recaito for 3 minutes.  Add tomato sauce, Sazon, and olives.  Stir; cook 2 minutes.  Add beans, potatoes, and chicken stock.  Bring mixture to boiling.  Cover with lid and reduce heat to low.  Simmer 20 minutes.


Until next time, Happy Cooking!  : )

I know every book of mine by its smell, and I have but to put my nose between the pages to be reminded of all sorts of things.  ~George Robert Gissing


Very Good Recipes – Kingdom of Puerto Rican Recipes