Name: Belizean Stewed Beans
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Cuisine: Belizean
Ingredients: 1 lb dried red kidney beans (I used Camellia brand - no overnight soaking required); 1 onion (diced); 10 cloves garlic (minced); 1 ham hock (or 2 small ham hocks); 1 bunch cilantro (diced); 2 qt chicken broth; 1 tbsp olive oil; 2 bay leaves; 1 tbsp Sazonador Total (by Goya, plus additional to taste); salt (to taste)

Belizean

Heat olive oil on med high in a stockpot. Add minced garlic and onion, and constantly stir for around 3 minutes.

Add beans, ham hock, Sazonador Total Seasoning, bay leaves, and chicken broth to the garlic and onion. Add only enough chicken broth to cover the beans by about 2 inches. If you don&#x27;t have enough chicken broth, then add water.

Bring to the boil, then reduce to simmering for around 1.5 hrs. Check every so often to ensure that beans are not drying out...if drying out add a little more chicken broth or water so that the beans are always covered.

After 1.5 hrs, check for tenderness. If tender, then add the cilantro and stir, then add salt to taste. If desired, add a little more of the Sazonador Total for additional delicious flavor.

Belizean Stewed Beans

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