1 large russet potato, peeled and cut into ½ inch pieces
Salt and pepper
Cooked white rice
Instructions
Combine the beans with the cooking liquid and tomato sauce and bring to a slow simmer. Add the potato pieces and simmer for about 45 minutes until the potato is also tender, adding a bit more water as needed. The mixture should be saucy.
Season to taste with salt and pepper and serve over white rice. This recipe is a perfect side dish for pernil!
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2022/04/puerto-rican-style-pinto-beans/