About this recipe:This is a deliciously different way to prepare a tin of beans. The combination of Caribbean flavours is lovely! Serve the beans over white rice or have as a soup.
1 tablespoon olive oil
1/2 onion, chopped
1/2 green pepper, chopped
1 (410g) tin haricot beans
1 1/2 teaspoons minced garlic
1 sprig coriander, coarsely chopped
4 tablespoons peeled and diced calabaza (or butternut squash)
1 (5g) sachet sazon seasoning
1 chicken stock cube
1 pinch salt
1 pinch black pepper
1 pinch ground cumin
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Method Prep:25min › Cook:40min › Ready in:1hr5min
Heat olive oil in a large saucepan over medium-high heat. Stir in the onion and green pepper; cook until the onion begins to turn brown, about 5 minutes. Pour in the water, beans, passata, garlic, coriander and squash. Season with the sazon sachet, stock cube, salt, pepper and cumin; stir well to combine.
Bring to the boil, then reduce heat to a simmer, cover and cook until the squash has softened, about 20 minutes. Remove the cover, and continue cooking until the sauce has thickened, about 10 more minutes.
Sazón seasoning can be found online or in some Caribbean or specialty shops. A well known brand is Goya.