1 can pinto beans or raw beans
2-3 cloves garlic
cubed calabaza squash or 1-2 small potatoes
1 tsp olive oil
2-3 tbsp sofrito
2-3 crushed tomatoes
salt to taste
Soak and cook pinto beans or pink beans if using raw beans.
Chop 1 onion and garlic if desired (1-2 cloves minced). Add to 1 tsp of olive oil on a heated pan and sauté. Then, add the cooked beans, some water, and cubed calabaza squash. Let it all cook without stirring too much but don’t let it burn. Add 2-3 crushed fresh tomatoes – crush them well in to a juice if possible before adding. Let it all cook well. Add 2-3 tbsp of sofrito and cook for another 10-15 minutes. Add salt to taste.
You can use 1-2 cubed potatoes instead of squash.Goes with rice or by itself in a bowl with salad on the side.
Garnish with Chopped scallions and serve warm.
(Recipe provided by Gouthami)