1 medium russet potatochopped into bite-sized pieces
1/4cupSpanish olives (optional)
Place beans into a bowl and pick out any damaged beans or foreign objects.
Heat a pot over high heat. Combine water and salt and bring to a boil. Once at a boil, add the dry pinto beans.
Boil for 5 minutes, turn off the heat, then set the pot aside to allow beans to soak for 1 hour.
Drain the water from the soaked beans.
Set a pot over medium-high heat and add the olive oil. Once the oil is hot, add the sofrito, sazon, and adobo seasoning. Combine and fry for 2 minutes. Pour in the beans and cover with water about 2 inches over the top. Bring the water to a boil.
Once at a boil, reduce heat to medium-low, cover pot with a lid, and simmer for 40-50 minutes, or until beans are tender.
Add the tomato sauce, tomato paste, russet potatoes, and Spanish olives. Cover the pot with the lid and simmer for another 10-15 minutes until potatoes are fork-tender.
The cook times may vary due to the size of beans, how hard your water is, or how much you’re preparing. This recipe is flexible, it’s always a good idea to keep an eye out.
Cook times may also vary, depending on the size of the potatoes. I cut mine about half an inch thick.
Once you season the beans with the sofrito mix, it will be very salty. However, the potato and beans will soak up a lot of the flavors - don’t fret! At the end of the cook, if it needs additional salt, adjust accordingly. If less, add a bit more water.