Habichuelas rosadas y arroz — comfort food, plain and simple. The kind of dinner that doesn't show off, but somehow feeds the whole table and still leaves a little extra for tomorrow's lunch. Conchita's low sodium pink beans and sofrito do the heavy lifting. You just bring the appetite.
Ingredients
• 1 15.5 oz. can Conchita Low Sodium Pink Beans, drained
• 1 cup of Calabaza
• 1 cup of Conchita Spanish Sofrito Seasoning
• 1-2 sweet chili peppers (aji dulces) chopped and seeded
• ¼ cup water
• 1 tsp Conchita Extra Virgin Olive Oil
• 1 tsp cilantro
• 1 tsp salt
• ¼ tsp dried oregano
How to make it
In a medium pot, boil the Calabaza in salt water for 30 minutes or until tender. Remove from water and cut into ½ inch cubes. In a separate saucepan, add the drained beans, Calabaza, and the rest of the ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes. If you wish to thicken the beans, mash some of the Calabaza while cooking. Serve over rice.
