Juan Fernando Ayora @thetravelerslife
- 1 clove garlic, chopped
- 2 ounces Puerto Rican longaniza sausage or other smoked, fresh sausage, cut in ¼ inch thick slices
- 1 tablespoon of sofrito (Goya)
- 1 tablespoon fresh cilantro, chopped, plus more for garnish
- 4 cups of cooked white rice
- 2 cups of red bean stew (recipe follows)
- 2 tablespoons of diced, fresh calabaza (or butternut squash), cooked
- 1 tablespoon aioli (recipe follows)
Puerto Rican red bean stew
- 2 tablespoons olive oil
- 1½ teaspoons garlic, minced
- 1 small onion, finely chopped (about 1 cup)
- 2 tablepoons sofrito
- 1 tablespoon recaito sauce (Goya)
- 2 bay leaves
- 1/2 cup tomato sauce
- 1 packet sazón seasoning
- 1 tablespoon fresh cilantro, chopped
- 2 15.5-ounce cans of large red beans
- 3 garlic cloves
- ¼ teaspoon salt
- 1 cup mayonnaise
- 2 teaspoons fresh lemon juice
- White pepper, to taste
For red bean stew:
- In a sauce pot, at medium high heat, sauté the garlic and white onions in the olive oil until translucent.
- Add the sofrito and recaito and cook for an additional minute.
- Add the bay leaves, tomato sauce, seasoning packet, chopped cilantro and beans and stir together to incorporate well.
- Bring to a boil, reduce temperature to low and continue cooking for about 30 minutes.
- Mince the garlic with salt in small bowl to form a smooth paste.
- Whisk in the mayonnaise and the lemon juice.
- Season to taste with salt and white pepper.
For arroz mamposteao:
- In a large skillet, at medium high temperature, sauté garlic until toasted in the olive oil. Add the sliced longaniza sausage, sofrito and chopped cilantro and cook for about a minute and a half.
- Add the cooked rice and combine well.
- Slowly and gently stir in the bean stew, being careful not to smash the beans. Also calabaza or butternut squash, and stir until the ingredients are well incorporated. Garnish with fresh cilantro and drizzle with aioli.