Latin / Iberian · serves 4 · about 32 minutes
From the Iberia kitchen — main dishes, built around what Gustavo keeps on the shelf.
Ingredients
- 1 can Iberia Pink Beans, drained (reserve liquid if desired)
- 2 tbsp Iberia Organic Extra Virgin Olive Oil
- 2 tsp Iberia Minced Garlic
- to taste ½ cup diced red bell pepper
- to taste ½ cup diced onion
- to taste ½ cup diced potato (small cubes)
- 1 bay leaf (optional)
- to taste ¾–1 cup water or reserved bean liquid
- to taste Fresh cilantro (optional, for garnish)
Method
- Sauté the Base:In a medium saucepan, heat Iberia Organic Extra Virgin Olive Oil over medium heat. Add Iberia Minced Garlic, bell pepper, onions, and potatoes. Cook for 4–5 minutes until vegetables soften slightly.
- Build the Flavor:Stir in Iberia Tomato Sauce, Adobo, Sazón con Achiote, Oregano, and bay leaf (if using). Cook for 1–2 minutes to combine and develop flavor.
- Add Beans & Simmer:Add the Iberia Pink Beans and water (or bean liquid). Stir well and bring to a gentle simmer. Cover and cook for 15–20 minutes, or until potatoes are tender and broth slightly thickened.
- Finish & Serve:Taste and adjust seasoning if needed. Remove bay leaf before serving. Garnish with fresh cilantro if desired.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.