Ingredients
4 cans pinquito or pinto beans
2 cups diced garnet yam
1/2 to 1 cup chopped onion
olive oil
1 jar Goya Sofrito
13 oz can tomato sauce or crushed tomato
1 small jar pitted Manzanilla olives
Preparation
Saute onion and diced yam in olive oil. Add sofrito to vegetables once they have softened. Let mixture come together a bit. Add beans and tomato sauce/crushed tomatoes, and olives. Stir. Bring to a simmer and cook for about two hours, until thickened. I start with the lid off and then put it on once the beans have reached the right consistency. Serve with rice.
