White Northern Beans
Spanish or Yellow Onion
green bell pepper
Packets of goya seasoning with Bijol
pepper to taste
1/2 lb Ham
chunks or left over ham bone with meat
Butter Squash or Large Piece of Pumkin
1) Clean Beans, drain - Put
beans in pot about 2-3 inches of water covering
beans. (New school - skips step 1 & 2 and
use can beans)
2) Bring Beans to a boil,
then cook on Med-Hi till tender or soft enough
to pinch bean between fingers and bean feels
3) Cut up cabbage, pumpkin,
potatoes in about 1 inch squares or so.
Add to beans still cooking. Cook on Med,
keeping enough water so it
doesn't dry out and enough
to still boil.
4) Dice green peppers,
onions & garlic for sofrito
5) Slice Chorizo in rings
and cut ham into small bite size pieces.
6) Take a frying pan and
add Olive oil. Add sofrito and
sliced meat to oil and saute.
7) Add Goya Season to pot
and then all of the saute to the pot.
8) Cook all together until
potatoes and all veggies are soft.
9) Salt and pepper to taste
10) Pour over white rice.
Note: If using ham
bone, add the bone when boiling the beans at
start. Then remove the bone when
beans are soft and make sure that all the meat
has fallen off the bone.