4-Bean Chili Rican (Chili Rican con 4 (Clases de) Habichuelas)

Florence J. Rodrigues

• 1 (15-oz.) can pinto beans
• 1 (15-oz.) can garbanzo beans
• 1 (15-oz.) can pork and beans
• 1 (15-oz.) can chili con carne
• 1 pkg. chili sauce mix
• 1 T. achiote sauce
• 3 cloves garlic, minced
• 1 lb. lean ground beef
• 1/2 c. round onion, chopped
• 1/2 c. green or red bell pepper (or both), diced
• 1/2 c. cilantro, chopped
• 3 T. tomato paste (or 1/2 c. tomato sauce)
• 1 pkg. Goya Sazon con culantro y achiote
• Salt & pepper, to taste

In a large pot add pinto beans, garbanzo beans, pork and beans, chili con carne and packet of chili sauce mix. Cook on medium heat until heated through, then reduce heat to simmer. In a skillet add achiote oil, garlic, green pepper, cilantro, tomato paste and Sazon Seasoning. Cook on medium heat until vegetables are well cooked. Add skillet mixture into pot, season with salt and pepper to taste. Simmer for 1 hour. Serves 5 to 6.