Category Archives: Recaito

Slow Cooker Black Beans

This is one of those foods that has as many methods as there are cooks.  This just happens to be mine.  Jorge always said he didn’t like them, and I decided that he had experienced some bland version, so I worked and reworked my version until I arrived at this.  He loved it! So there you are; no more revisions in the black beans category.  : )

Slow Cooker Black Beans
Cook time: 
Total time: 
 
Ingredients
  • 2 c black beans
  • 6 c water, divided
  • 1 ham hock
  • 1 Tbsp GOYA® Recaito
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 Tbsp lime juice
  • GOYA® Adobo, to taste
  • 1½ tsp white vinegar
  • 1 chorizo sausage, casing removed and sausage chopped
  • 3 bay leaves
  • ¼ c alcaparrado
  • ¼ c orange juice
Instructions
  1. Soak beans in 2 c water for several hours, or overnight.
  2. Drain and rinse.
  3. Place in slow cooker and cover with 4 c water.
  4. In a skillet ( I used the cast iron skillet I had just used to fry bacon for breakfast), cook ham hock on med heat , turning frequently, until it begins to sizzle.
  5. Remove and place in slow cooker.
  6. Put the Recaito, onion, and garlic into the skillet and cook on low for 3 minutes, stirring frequently.
  7. Pour into slow cooker over beans.
  8. Add remaining ingredients and cook on low 8-9 hours.
  9. Serve with white rice.

 

Mojo Pork, Black Beans, White Rice, and Tostones

Mojo Pork, Black Beans, White Rice, and Tostones

Music to Cook By . . . 

Until next time, Happy Cooking!  : )

“The road to success is always under construction” - Lily Tomlin

Chicken and Rice (Arroz con Pollo)

 

Chicken and Rice (Arroz con Pollo)
Cuisine: Puerto Rican
Serves: 4
 
Ingredients
  • 1 - 12.5 oz can Fully Cooked Chunk Chicken, drained
  • 1 Tbsp Adobo con Pimiento
  • 1 Tbsp extra-virgin olive oil
  • ½ packet Sazon with Achiote
  • 6 garlic cloves, mashed
  • ½ C Spanish-style tomato sauce
  • 1 green bell pepper, chopped
  • 2 Tbsp recaito
  • 8 pimento-stuffed olives
  • 1 Tbsp capers
  • 1 Tbsp onion powder
  • 2 C medium-grain rice
  • 2 C chicken stock
  • ⅓ C red roasted pepper, cut into strips
Instructions
  1. In a medium-size pot or caldero, heat EVOO.
  2. Add Sazon, Adobo, garlic, tomato sauce, green pepper, recaito, olives, capers, and onion powder.
  3. Saute over medium heat for two minutes, stirring frequently.
  4. Add chicken stock and bring to a boil.
  5. Stir in rice.
  6. Return to boiling, stirring frequently.
  7. Add chicken.
  8. Lower heat; allow rice to simmer slowly until tender.
  9. Add red pepper strips.

 

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Music to Cook By . . . 

 

Until next time, Happy Cooking!  :)

 

August, the summer’s last messenger of misery, is a hollow actor. - Henry Rollins

SAUTEED ZUCCHINI & YELLOW SQUASH (SALTEADO DE CALABACINES Y CALABAZA AMARILLA)

A couple of days ago, Jorge brought home zucchini from one of the local farm markets.  For all the jokes that people make about the overabundance this vegetable every year, I suddenly realized how few times I’ve actually cooked zucchini.  I tried to do something different and Googled zucchini recipes, but who has the time to read all those?  There must be a bazillion of them out there.  So, I did one of my tried and true ideas.  It really isn’t that different from what I’ve done in the past, but hey!  it tasted good.  To me, at least.  Except for one thing:  I wasn’t in the mood to be healthy, so I used……..BACON GREASE!    Gasp!  Horror!  If it bothers you, use olive oil.  So, here it goes.
SAUTEED ZUCCHINI & YELLOW SQUASH (SALTEADO DE CALABACINES Y CALABAZA AMARILLA)
2 zucchini, chopped
2 yellow squash, chopped
1/2 onion, chopped
2 cloves garlic, chopped
1/2 tomato, chopped
1 Tbsp GOYA® Recaito
GOYA® Adobo to taste
Using enough bacon grease to cover bottom of cast-iron skillet, heat Recaito on medium for 5 minutes, stirring frequently.  Add garlic and onion; stir throroughly.  Add zucchini and squash; cook for minutes and continue to stir. Stir in tomato and Adobo.  Cook additional 5 minutes.


Upon reading this, I realized a couple of things.  I really use my cast-iron skillet a lot, and this recipe really calls for a lot of stirring, doesn’t it?  : )
MUSIC TO COOK BY
Until next time, Happy Cooking!  : )


Only the mediocre are always at their best. - 

Jean GiraudouxFrench diplomat, dramatist, & novelist (1882 – 1944)

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HABICHUELAS (PUERTO RICAN PINTO BEANS)

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!



HABICHUELAS (PUERTO RICAN PINTO BEANS)


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.



MUSIC TO COOK BY





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

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Very Good Recipes – Kingdom of Puerto Rican Recipes

TAGS: PUERTO RICAN