1/2 lb. Goya dry Canary Beans
1 Tbsp. Olive Oil
1/2 lb. beef or chicken cubed
1 small onion, chopped
1 small can “Goya” tomato sauce
1 clove garlic, minced
1 Tablespoon Cumin
1 Chipotle pepper in Adobo sauce with 1 teaspoon adobo sauce added.
Soak beans overnight, rinse and drain. Combine 4 cups water and beans in a large saucepan. Cover and bring to a boil. Meanwhile, in a large skillet, heat oil and add remaining ingredients (except tomato sauce and chipotle pepper and adobo sauce) and cook until meat is browned. Stir into beans in saucepan. Cover and simmer. Add tomato sauce and chipotle pepper and adobo sauce after 20 minutes. Continue to simmer until beans are tender. Serve over rice. (I like brown rice because of it’s nutty flavor).
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