30ouncescanned kidney beansor two 15.5-ounce cans, drained
2medium russet potatoeschopped
1/2cupSpanish pimento-stuffed green olivesoptional
Add oil to a pot or dutch oven over medium heat. Once the oil is hot, add the sofrito. Stir and cook for 1 minute.
Next, add the tomato sauce, tomato paste, sazon, adobo, chili powder, and bay leaves. Stir to combine. Cook for another minute.
Add the beans, potatoes, olives, water and stir everything together. Cover the pot and bring the stew to a boil. Once at a boil, reduce to a simmer, cover, and stir occasionally. Simmer until the potatoes are fork-tender, about 10 minutes
To thicken the bean stew, simmer for another 5 minutes without a lid.
Sofrito is a cooking base made up of aromatics. I have a sofrito recipe using easy-to-find and affordable ingredients.