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Published: Tuesday, 10/19/2004

Red Beans

3 cups cooked red beans

3 cups chicken stock

1 cup small-diced ham

1 small-diced bell pepper

1 small-diced yellow onion

2 tablespoons sofrito

1/4 cup olive oil

1 teaspoon paprika

1 teaspoon curry

1 cup chopped cilantro

1 6-ounce can tomato puree

1 bay leaf

1/4 cup white wine

Salt and pepper to taste

Saute ham for one minute. Add the sofrito, onion, and pepper and saute for 2 minutes. Add the tomato puree and the white wine and reduce. Then add the beans and chicken stock and rest of the ingredients and bring to simmer. Season to taste. Serve with rice.

Yield: 8 servings

Source: Ritz-Carlton San Juan

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