Cape San Blas Cookbook

My friend Paul has three teen boys to feed so he needs lots of nutritious meals he can serve up quickly and in large quantities – this certainly does the job.  He shared this with us during his last visit and it has become a favorite.  

1 15 oz can dark red kidney beans (scale up for each can of beans used – I usually make a 4-can batch)
1 packet Sazon Goyo seasoning (with coriander and annatto)
3 oz. Goya Recaito, Cilantro Flavor (for rice, beans Soups & Stews)
4 Manzanilla Olives (with or without pimiento – your choice)
4-8 Capers
1 tsp finely chopped fresh cilantro
rice, to taste

• Rinse beans thoroughly but gently (don’t break the skins) and put them
  in a covered pot
• Cover beans with water
• Finely chop olives and capers
• Add olives, capers, seasoning, fresh cilantro, and Recaito to beans and water.  Bring to gentle boil.
• Simmer as long as you can bear it, stirring occasionally (the smell permeates the house – I usually attack the pot after an hour or so)
• Serve over rice or on the side (Paul tells me that lately he and his sons have switched to serving it over barley and they love it).

  Leftover beans can be combined with leftover rice and refrigerated immediately. I use the leftovers to make a delicious bean and rice soup by adding 1/2 cup water to a bowl full and then microwaving.