Puerto Rican Habichuelas

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

2 Roma tomatoes, quartered

1 yellow onion, quartered

6 garlic cloves, smashed

1 green bell pepper, quartered

1 bunch cilantro, coarsely chopped

1 bunch culantro, coarsely chopped

subheading: ACHIOTE OIL:

(Makes 2 cups)

2 cups manteca, canola oil, or vegetable oil

½ cup achiote seeds

subheading: HABICHUELAS:

1 pound dried Rancho Gordo pinto, mayocoba, or yellow eye beans

Achiote oil (see above) for sautéing

1 large white or yellow onion, coarsely diced

8 garlic cloves, coarsely diced

1 large russet potato, peeled and cut into medium dice

1 to 2 cups sofrito (see above)

1 cup tomato sauce

1 tablespoon sazón

2 dried bay leaves

Kosher salt

Freshly ground black pepper

1 cup water

Directions at ranchogordo.com

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