Ingredients:

  • 2 Tbsp Olive Oil
  • 1/4 cup Salt Pork or Smoked Ham Hock, diced (optional, 45 g)
  • 1 small Yellow Onion, finely diced (~100 g)
  • 1 small Green Bell Pepper, finely diced (~100 g)
  • 4 large Garlic Cloves, minced
  • 1/4 cup prepared Sofrito (60 ml)
  • 8 oz can Tomato Sauce (227 g)
  • 1 packet Sazón with Achiote (8 g)
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Ground Cumin
  • 1 Bay Leaf
  • 2 cans (15 oz each) Pink Beans or Small Red Kidney Beans (use liquid from one can)
  • 1 cup Water or Vegetable Broth (240 ml)
  • 1 cup Calabaza (West Indian Pumpkin) or Butternut Squash, diced 1-inch pieces (~150 g)
  • 1/4 cup Manzanilla Olives, pimento-stuffed, drained (60 ml)
  • 1 Tbsp Capers, drained (15 ml)
  • 1/4 cup Fresh Cilantro, chopped
  • Kosher Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Render the Pork (If using): Heat the olive oil in the Dutch oven over medium heat. Add the diced salt pork or ham and cook until lightly browned and crispy (about 3-4 minutes). Remove the crispy bits (chicharrón) with a slotted spoon and set aside for garnish, leaving the rendered fat in the pot. If vegetarian, skip this step.
  2. Sauté the Aromatics: Add the diced onion and green bell pepper to the hot oil. Sauté gently until softened and translucent, about 5-7 minutes.
  3. Bloom the Garlic: Add the minced garlic and cook for 1 minute until fragrant. Do not burn!
  4. Activate the Sofrito: Stir in the 1/4 cup of prepared Sofrito. Cook, stirring constantly, for 2 minutes to gently toast the spices and release their oils—this deepens the flavour profile immensely.
  5. Introduce the Tomato and Spices: Stir in the tomato sauce, Sazón packet, dried oregano, cumin, and bay leaf. Cook the mixture (the guisado) for 3 minutes until the colour darkens slightly.
  6. Add Structure: Add the two cans of pink beans. Crucially, drain and rinse only ONE of the cans; add the second can of beans with its liquid—this liquid contains starch that helps create a creamy broth.
  7. Liquefy and Season: Pour in the water/broth, the diced calabaza/squash, olives, and capers. Add the initial salt and pepper.
  8. Simmer and Thicken: Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot loosely and simmer for 25–30 minutes, or until the squash has completely softened and is beginning to dissolve into the sauce.
  9. Achieve Creaminess: Remove the bay leaf. Use the back of your wooden spoon to gently mash a few of the beans against the side of the pot. This releases starch and guarantees a thick, velvety texture.
  10. Final Adjustments: Taste the beans and adjust the seasoning (salt, pepper, or a dash of hot sauce) as needed. Stir in half of the fresh cilantro.
  11. Rest: Remove the pot from the heat and let the beans rest for 5 minutes; they will thicken further as they cool slightly.
  12. Garnish: Serve hot, garnished with the remaining fresh cilantro and any reserved crispy pork bits (if applicable).