Use either red or pink kidney beans for this recipe.
Drain and rinse the beans from the can. Put into saucepan. Add 2 cans of water. Put on medium heat and bring to a simmer. Add the oil, tomato sauce, sofrito and Sazon. Stir and keep simmering. Add oregano, salt, pepper, cumin and olives. Simmer until sauce thickens. Season to taste. If the sauce does not thicken, boil a potato until soft (separately) and add to the sauce.
Taste the sauce as you go along. As it thickens the flavor should deepen but it may need more or less salt depending on your taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 136 | ||
Calories from Fat: 27 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 2837.3mg | 98 % | |
Potassium 516.8mg | 14 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 14.2g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 136
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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