4 - 6 slices bacon (fry crisp, break into small pieces - reserving grease)
1 small green pepper, chopped
1 onion, chopped
5 cloves garlic, minced
2 Chorizo cut into chunks
If available, use vacuum sealed type Chorizo found in
supermarket, usually near the ‘Slim Jims’. They have
a firmer texture, seem to have less fat and better
flavor for this dish than the fresh variety. (Sorry, I can’t
remember the brand name - yellow packaging, I think.)
1 - 2 cups baked ham chunks (approx. 1/2" thick)
1/4 cup cooking wine or sherry
1/2 - 3/4 cup tomato sauce
2 cans small red kidney beans
salt & pepper to taste
1/2 - 1 cup water as needed
1 large or 2 medium potatoes cut in small chunks
- Optional vegetables such as peas, corn etc. may be added as desired.
Step 1: Make Sofrito - sauteing pepper, onion and garlic in bacon grease
~ 3 minutes or until onion becomes opaque.
Step 2: Add chorizo and ham - stir into sofrito, simmer 5 minutes
Step 3: Add kidney beans, wine, tomato sauce, s & p; simmer 20 minutes
Step 4: Add potatoes and allow to cook through
Sauce consistency should become thicker ~ stew-like ~ as potatoes cook. Add water or more wine if sauce gets too thick.
Step 5: Prepare rice using 2 cups water for every cup of rice.
Serve over rice; tossed salad and Cuban bread on the side.
Serves approximately 4 adults as a main course