Caribbean White Beans

RIDGERAT "A wonderful combination of Caribbean ingredients turn into a very flavorful meal! Pour the beans over white rice or have as a soup. Great with breaded thin steaks. I get requests for this meal from all my family, friends, and coworkers."

Ingredients 1 tablespoon olive oil 1/2 onion, chopped 1/2 green bell pepper, chopped 1/2 cup water 1 (15.5 ounce) can small white beans 1 (6.5 ounce) can tomato sauce 1 1/2 teaspoons minced garlic 1 sprig cilantro, coarsely chopped 1/4 cup calabaza (pumpkin-like squash), peeled and medium diced 1 (.18 ounce) packet sazon with coriander and achiote 1 cube chicken with tomato flavored bouillon 1 pinch salt 1 pinch black pepper 1 pinch ground cumin

Directions Heat olive oil in a large saucepan over medium-high heat. Stir in the onion and green pepper; cook until the onion begins to turn brown, about 5 minutes. Pour in the water, white beans, tomato sauce, garlic, cilantro, and calabaza. Season with the sazon packet, bouillon cube, salt, pepper, and cumin; stir well to combine. Bring to a boil, then reduce heat to a simmer, cover, and cook until the calabaza has softened, about 20 minutes. Remove the cover, and continue cooking until the sauce has thickened, about 10 more minutes.

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