Chef notes
This dish is very close to my family’s heart. My mother, Lisette Llamas, makes it every Thanksgiving and Christmas, and other times of the year but only by special request. It is full of flavor and extra hearty. It’s different than traditional frijoles dishes because of the variety of meats and vegetables that are added and is served over rice.
I always loved it because it starts with the classic sofrito but then ends up with so many other ingredients. It’s pretty much the entire dinner menu in one dish. It's an instant food coma.
Ingredients
- 1/2 pound bacon, chopped
- 2 onions, diced
- 1 green pepper, diced
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 pound ham, cubed
- 1 chorizo, chopped
- 1/2 pound pork hock, cut into pieces
- 1 (8-ounce) can tomato sauce
- 1/2 cup dry wine
- 1 (7-ounce) jar roasted red peppers
- 2 potatoes, diced
- 2 sweet potatoes, diced
- 1/4 teaspoon oregano
- salt, to taste
- 1/4 teaspoon black pepper
- 4 (15-ounce) cans red beans
- cooked rice, for serving
Preparation
1.Fry bacon and set aside.
2.Add onions, peppers and garlic to a large pot with with oil.
3.Add in ham, bacon, chorizo and pork hock to the pot, letting everything sauté.
4.Add the tomato sauce, wine and roasted red peppers (including the liquid).
5.Add in the potatoes and sweet potatoes.
6.Add oregano, salt, pepper and beans.
7.Let this cook for 1 hour on low heat, making sure potatoes are soft (easily pierced with a knife) before serving.
8.If you’d like a thicker sauce, put a cup of beans in a blender before adding back into the pot to help thicken. Serve over rice.
