- 1 (15 ounce) can black beans or red kidney beans including liquid, or 1 1/2 cups cooked beans
- 1 (11 or 15 ounce) can corn kernels, drained
- 2 tablespoons recaito (Puerto Rican sofrito, such as Goya jar or frozen)
- 2 1/2 teaspoons taco seasoning
- 1/2 cup smooth tomato sauce
- 1/4 cup sliced green olives with pimento, optional
In a saucepan over medium heat, combine all ingredients. Heat to simmer. Simmer, partially covered, stirring occasionally, about 15 minutes to reduce liquid somewhat and blend flavors.
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