Colombian White Cargamanto Beans

16 oz. Goya Cargamanto Beans (dry beans)

Water for soaking and cooking

4 Tablespoons of Goya Sofrito

1 Tablespoon of Goya Olive Oil

1 Package of Sazon Goya-Natural & Complete

8 oz. of Tomato Sauce

1 clove of Garlic (pressed or chopped fine)

1 cube of Knorr Chicken Bouillon

1 teaspoon of oregano

2 Tablespoons of Goya Spanish Green Olives (optional)

2 Tablespoons of chopped fresh Cilantro

Salt and pepper to taste

Serve with Canilla Extra Long Grain White Rice

The day before, soak beans in cold water (cover with water about 4 inches above beans).  The next day, rinse beans several times until water is clear.  Place beans in crock-pot and add water (about 2 inches above beans).  In a sauce pan, heat oil at medium heat and add garlic, sofrito, cube of chicken bouillon, tomato sauce, and oregano.  Cook for 2 minutes, stirring constantly.  Add this mixture to beans.  Let it cook for 5 hours or more until beans are done (not mushy).  Add some pepper, salt and some water if you need to.  Add cilantro before serving.

Variation: Cook beans in a 3-4 quarts pan.  Use 4 cans (15.5 oz.)of Goya White Cargamanto Beans instead of dry beans.  Season your beans with sofrito, garlic, oregano, bouillon, olive oil, and tomato sauce.  Simmer for 20 minutes.  Add Cilantro when it is done.

White Rice

2 Cups of Canilla Extra Long Grain White Rice (rinse until water is clear)

1 Clove of garlic, pressed

4 Tablespoons of oil

1 teaspoon of salt

Water (about 3 cups)

Turn stove at medium heat.  In a pan heat oil and add garlic.  Stir-fry garlic for a few seconds (do not burn garlic) and add rice.  Stir-fry, rice with garlic for 3 minutes.  Add water (add water until it is about 1 inch above the rice level) and salt.  Bring it to boil and cover.  Cook at low heat for 19 minutes.  Turn off heat and do not uncovered for another 10 minutes.  Stir rice before serving.

Variation: Add 1 envelope of Sazon Goya con Azafran to rice for a colorful and unique flavor.