Puerto Rican-ish beans (8+ servings)

Happy 200th post to me!

PRbeans.jpg

This recipe is inspired by my friends Gaby and Liza, who make amazing vegetarian rice and beans. They're unlike other types of beans I've had -- gently savory and comforting with tangy, salty olives and tender potatoes. I combined what I could remember of their recipe with a similar recipe I found online, and tweaked it to work in the crock pot. Again, what follows is not necessarily authentic (blah, blah, blah) and won't win any awards (The coveted  Arroz y Frijoles Award slips through my fingers yet again!), but it's simple and delicious in a you-will-love-it-so-go-make-it-now sort of way. It's sadly not as good as Gaby and Liza's recipe, but I'm still happy with how it turned out.

You will need:

  • 2 15-oz cans of beans, not rinsed or drained (I'd recommend pink beans, but I used one can of black beans and one can of dark red kidney beans, since that's what I had on hand)
  • 1 14.5-oz can diced tomatoes, undrained
  • 1 large potato, peeled and cut into half-inch cubes
  • 1 Tbsp olive oil
  • 2 packets Sazon Goya seasoning with coriander and annatto (find it in a box in the Latino foods aisle)
  • a big squeeze of tomato paste
  • a handful of green olives, sliced (I found a fancy kind stuffed with spicy peppers)
  • 1 cup water

Steps:

  1. Combine everything in the bowl of a slow cooker. Cover and cook on high for 2.5 to 3 hours. Serve with rice.

This makes enough to serve two people for two meals, plus a generous portion to freeze for later on! 

I don't know if the Goya seasoning is vegan, but if it is, then this dish is too.