1 can of red or
black beans (strain off the water)
2 can of water
3 strips of bacon
(cut into small pieces)
1 Tablespoon of
3 cherry tomatoes
(without the skin and cut in half)
1 teaspoon of tomato
of oregano (optional)
2 cloves of whole
garlic (crushed in a pilon with a pinch of salt)
½ green or
sweet red pepper (chopped or diced)
sized onion (chopped or diced)
2 small pieces of
aullama or pumpkin
than the palm of your hand)
2 coriander leaves
Salt and ground
pepper to taste
In a saucepan over
a low flame, add the strips of bacon or bacon pieces and cook for about
6 minutes (so the grease or fat can burn off). Increase the flame
so the bacon can crisp slightly.
Remove the bacon
and reserve aside for later.
In the same saucepan,
add the crushed garlic, salt, pepper, onion, chicken broth cube (which
you will break up to a powder with your fingers). Also add tomato
paste, powdered seasoning, oregano, coriander and aullama or pumpkin.
Over a low to medium flame, blend together for about 1 minute.
Add the beans and
2 cans of water. Cover the pot and cook over a low to medium flame
for about 20 minutes. Remove the pumpkin or aullama so it can be crushed
with a fork or other utensil. The pumpkin or aullama should be crushed
into a puree type of consistency.
Return the aullama
or pumpkin to the pot and cook for additional 18 minutes. Add the
bacon you have prepared earlier and serve over rice.
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