Ingredients
1lbnorthern beansdry, or navy beans
1ham hock
1smallonionchopped
1green pepperchopped
1bay leaf
2chicken bouillon cubes
1tspcumin
½tspGoya adobo
1smallonionchopped
2cloves garlicminced
½cupcilantrochopped
salt
10jalapeñosseeded
¼cupcilantrofresh
¼cupolive oil
4cloves garlic
¼cupwhite vinegar
½tspcumin
salt and pepper
½cupsour creamfat-free
Preparation
Soak beans in water overnight.
The next day discard water and fill pot with 8 cups of water.
Add 1 onion, pork bone, green pepper, and bay leaf and cook in pressure cooker for about 1 hour.
Remove from heat.
When pressure dissolves, open the lid and add chicken bullion, cumin, and adobo to taste and cook uncovered on medium heat stirring occasionally.
Meanwhile in a skillet, add olive oil, chopped onion, garlic and cilantro, season with a pinch of salt, and sauté on medium-low heat until onions are soft.
Add to beans and mix well.
Continue cooking beans for about 30 to 45 minutes, stirring occasionally until beans are thickened to your liking.
Taste for salt and adjust if needed.
Discard bone and bay leaf and serve.
To make the sauce, place all ingredients in a blender and puree until smooth.
Serve over chicken, rice, beans, or plantains. Enjoy!
