Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Habichuelas Guisadas Rapiditas




Source of Recipe


Internet


List of Ingredients




2 tablespoons olive oil
1/4 pound smoked ham, diced
1/4 cup Basic Recaito (Sofrito)
1 cup tomato sauce
2 cups water or chicken stock
1/4 pound calabaza (West Indian pumpkin), peeled and diced
1 cup alcaparrado
2 16-ounce cans beans, drained and rinsed
1 teaspoon black pepper


Recipe



Heat the oil in a large pot. Saute the ham for 3 minutes. Add the recaito and tomato sauce, and cook over medium heat for 5 minutes.

Add the water and calabaza. Bring to a boil, and add the alcaparrado, beans, and black pepper. Bring to a boil again. Reduce the heat and simmer, uncovered, for 15 minutes.