Pumpkin Stewed Beans

Pumpkin Stewed Beans


2, 15 oz cans pinto beans (drained and rinsed)

2 cup vegetable broth

1/4 cup sofrito (If using my SIMPLE SOFRITO RECIPE use 1/4 cup, if using stronger store bought use 2 tbsp)

1 packet sazon seasoning (with Cilantro & Achiote)

1/4 tsp ground cumin

1/2 tsp oregano

1 dry bay leaf (small)

2 cup calabaza squash, peeled and cut into small cubes (if you can't find the calabaza squash you can use butternut squash)

1/2 tsp adobo seasoning (or to taste, this is the "salt")

1/2 cup tomato sauce

1 tsp black pepper

1/8 tsp liquid smoke


In a large pot on medium high heat. Add in all ingredients except for the squash.Bring all the ingredients in the pot to a boil.

Lower to a simmer and cover for 10 minutes.

After 10 minutes add in the squash and bring back up to a boil.

Immediately bring down to a simmer and cover again and simmer for 15 minutes or until the squash is tender. All that is left to do is ENJOY!

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Veggie Rose

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Rose Alvarez 

A real mother and wife.

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