I made this recipe once and I guess I forgot the issues I had with it the first time. I will not be using this recipe again. It comes out too tomato-y and WAY too salty. Almost too salty to even eat! I had to add water and peppers and onions and more beans to make it edible.
I used Goya Adobo seasoning. I used generic tomato sause, but I am sure Goya would be much better.
If you try this recipe use only 1 TSP of the Adobo and add more after cooking if it needs it. Also only use 8oz of tomato sause or else it will come out like soup. Use Goya tomatoe sause if you can find it, or another Hispanic brand.
Has anyone tried freezing this??
Quick easy and reminds me of Puerto Rico! I did make my own Adobe instead of store bought and made this so much better.
When I saw the picture.I tough was made by a puertorican chef,but when I read the cooking directions,I change my mind and the score.In PR,we don't drain and rinse the beans.We put the whole thing(beans & juice) in the pot with sofrito.Instead of bacon,we use cooking ham and tocino(pork fat).