Ingredients
For the sofrito:
- 1 large green bell pepper, minced
- 1 small onion, minced
- 4 garlic cloves, minced
- 1 cup fresh cilantro leaves, chopped
- 1 small red chili pepper, such as habanero, minced
- 1 Tablespoon olive oil
- 2 teaspoons adobo seasoning mix
For the adobo seasoning:
- 1 ¼ teaspoons paprika
- 1 teaspoon oregano
- ¾ teaspoon black pepper
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon cayenne
- ¼ teaspoon salt
For the stew:
- 1 Tablespoon olive oil
- 1 large green bell pepper, medium diced
- 1 large onion, medium diced
- 1 sweet potato, medium diced
- 2 Tablespoons tomato paste
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 2 (15-ounce) cans low-sodium kidney beans, drained and rinsed
- ¼ teaspoon salt
- 2 teaspoons cider vinegar
Directions
- For the sofrito, in a small mixing bowl combine bell pepper, onion, garlic, cilantro, chili peppers olive oil and adobo seasoning and let the mixture sit while preparing the stew ingredients.
- For the stew, heat olive oil in a large skillet or saucepan over medium-high heat. Add sofrito mixture and sauté for 3-5 minutes, stirring frequently until everything softens and becomes very fragrant.
- Add bell pepper, onion, and sweet potato to the skillet with sofrito and sauté for an additional 8 minutes.
- Stir in the tomato paste as it melts into the other ingredients. Add crushed tomatoes and beans.
- Cover, reduce heat to medium-low and simmer about 20 minutes until the potatoes are tender and the liquid is thickened. Season with salt and vinegar. Serve over coconut rice.
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