Ingredients:

  • 2 cups (400 g) dried red kidney beans (or pink/pinto beans), rinsed and sorted
  • Cold water for soaking (cover beans by 2–3 in / 5–7 cm)
  • Or: 3 (15-oz / 425 g) cans red kidney beans, drained and rinsed (about 4–4½ cups cooked)
  • 6–8 cups (1.5–2.0 L) low-sodium chicken broth or water (adjust as needed)
  • 2 tbsp (30 ml) olive oil or vegetable oil
  • 4 oz (115 g) smoked ham, salt pork, or bacon, diced (optional but traditional)
  • 1 bay leaf
  • 1 medium green bell pepper, seeded and roughly chopped (about 1 cup / 150 g)
  • 1 medium yellow or white onion, roughly chopped (about 1 cup / 150 g)
  • 4 garlic cloves
  • 1 cup (30 g) packed fresh cilantro leaves (or 2–3 tbsp culantro/recao if available)
  • 1 small ají dulce or 1 small jalapeño (seeded) — optional
  • 1 tbsp (15 ml) olive oil (for sautéing sofrito if using raw blended version)
  • 1 (8-oz / 240 ml) can tomato sauce OR 1 cup (240 g) crushed tomatoes
  • 1 tbsp (15 g) tomato paste (optional, for depth)
  • 1 packet sazón with achiote (optional) or 1 tsp annatto powder + 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt (start with less; adjust later)
  • ½ tsp freshly ground black pepper
  • 1–2 tsp adobo seasoning OR 1 tsp garlic powder + ½ tsp onion powder (optional)
  • ¼ cup (40 g) sliced green olives with pimentos (or 2 tbsp capers) — optional
  • 1–2 tbsp distilled white vinegar or apple cider vinegar (optional, brightens)
  • 2 tbsp chopped fresh cilantro for garnish
  • Lime wedges to serve

Instructions:

  1. Prepare beans: If using dried beans, rinse, pick out debris, and soak overnight in plenty of cold water (cover by 2–3 in / 5–7 cm). Drain and rinse before cooking. If using canned beans, drain and rinse; set aside.
  2. Make the sofrito: Combine bell pepper, onion, garlic, cilantro (and ají dulce if using) in a blender or food processor. Pulse to a coarse purée — you want a loose paste, not watery. Alternatively, finely chop by knife for a chunkier texture.
  3. Brown the pork/pork fat: Heat 2 tbsp oil in a Dutch oven over medium heat. Add diced smoked ham, bacon, or salt pork and cook until fat renders and edges are slightly browned (3–5 minutes). Remove about half the fat if you prefer a leaner dish, leaving some for flavor.
  4. Sauté the sofrito: Add the sofrito to the pot and sauté 3–5 minutes until fragrant and moisture reduces slightly, scraping up any browned bits. Optional: add 1 tbsp tomato paste and sauté 1 minute to caramelize.
  5. Add tomato and seasonings: Stir in tomato sauce (or crushed tomatoes), bay leaf, oregano, sazón/annatto or cumin, salt, pepper, and adobo or powdered substitutes if using. Cook 2–3 minutes to bloom the spices.
  6. Add beans and liquid: Add drained soaked beans (or canned beans) and enough broth or water to cover beans by 1–2 inches (about 6–8 cups for dried beans). Bring to a gentle boil over medium-high heat.
  7. Simmer and cook until tender: Reduce heat to low, partially cover, and simmer gently. For soaked dried beans, simmer 1–1½ hours until beans are tender, stirring occasionally and adding water if needed. For canned beans, simmer 20–40 minutes to meld flavors without breaking the beans.
  8. Adjust texture and seasoning: For a creamier body, mash about 1–2 cups of beans against the side of the pot with a potato masher or wooden spoon and stir back in. Taste and adjust salt, pepper, vinegar (1–2 tsp), or sazón. Remove bay leaf.
  9. Add finishers: Stir in olives or capers if using and simmer 5 more minutes. Sprinkle chopped cilantro and add a squeeze of lime if desired.
  10. Serve: Spoon over white rice or serve alongside tostones, avocado, or a simple salad. Cool and refrigerate or freeze portions for later use.