Home Cooked Lovin Reds

1 lb red kidney beans
1 crock pot
4 medium russet potatoes quartered
1 bay leaf
1 tsp cumin
3 cloves garlic
½ medium onion diced
1 tbsp olive oil
1 tbsp salt
1 tbsp pepper
1tsp cayenne pepper
1 packet goya ham seasoning

Place beans in crock pot over night on low heat. The next day the liquid will be thicker and starchier. An hour before eating, add potatoes and make the sofrito. In a sautee pan add olive oil to coat the pan. Add onion, garlic, goya packet, cumin, bay leaf, salt and cayenne. Sautee for 10 minutes on medium heat until onions are soft. Then add this sofrito to the split peas. Let it cook for another 30-40 minutes and serve. Tasty…

Hearty Lentils

1 lb dry lentils
1 crock pot
1 tsp cumin
1 tbsp salt
1 tsp cayenne pepper
3 cups chopped kale
3 cups diced carrots
2 cloves of garlic
½ large onion diced
1 tbsp olive oil



Place lentils in the crock pot over night on low heat. The next day the liquid will be thicker and starchier. An hour before eating make the sofrito. In a sautee pan add olive oil to coat the pan. Add onion, garlic, cumin, salt and cayenne. Sautee for 10 minutes on medium heat until onions are soft. Add this sofrito to the lentils. Then add the carrots and kale. Let it cook for another 30-40 minutes and serve.

Serving suggestion:
Serve in a bowl topped with grated Monterey Jack cheese and a few drops of hot sauce.
Enjoy…

Chicharos!

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1 lb dry split peas

1 crock pot

1 tsp cumin

1 tbsp salt

1 tsp cayenne pepper

3 cups chopped kale

1 packet goya ham seasoning

2 cloves of garlic

½ large onion diced

1 tbsp olive oil

Place split peas in the crock pot over night on low heat. The next day the liquid will be thicker and starchier. An hour before eating make the sofrito. In a sautee pan add olive oil to coat the pan. Add onion, garlic, goya packet, cumin, salt and cayenne. Sautee for 10 minutes on medium heat until onions are soft. Then add this sofrito to the split peas. Let it cook for another 30-40 minutes and serve.