Potaje de Frijoles Canarios (Mayacoba Bean Stew)

Frijol Canario translates to "Canarian bean" as in Canary Islands, but it also commonly known down here by people from Latin America as "Frijol Peruano" in engish some call it "Mayacoba beans" in English. This bean is EXTREMELY popular among the Mexican community down here in Southern California and Mexico, because it has an unsurpassed buttery and creamy texture, these beans hold their shape when cooking, but when you bite into them they are large, starchy, and creamy. The cooking liquid used to cook this bean becomes like a thick gravy when these beans are stewed it gives body to whatever it's cooked in as well. They just have a nice richness which is why they are popular and have replaced Pinto beans in some Mexican homes.

My mother LOVES this type of bean, it's her overall favorite and since the weather was cold I was craving a heavy Cuban/ Spanish bean stew, I thought "Why not make a Cuban or Spanish bean stew using these beans, my mother would love it" and so this recipe came to be. I decided to cook these delicious beans with Calabaza and potatoes typical of a Cuban bean stew, but sort of a fusion with Galician stew because I wanted to add some greens, but not collards or chard I chose Spinach. All this married with a delicious sofrito and smokey hints of paprika and cumin. Plus I had a wonderful ham bone and some ham steaks laying around :)

Ingredients:
-1 lbs./ 2 cups frijoles peruanos (Mayacoba beans)
-1 ham bone
-1 lbs. ham cut into chunks
-2 smoked sausages (preferably Spanish Sausage as in Spain)
-1/4 cup extra- virgin olive oil
-1 bell pepper minced
-1 onion minced
-6 cloves garlic finely minced
-1 can 8 oz. tomato sauce (or 3 fresh grated tomatoes or finely diced)
-1 heaping teaspoonful sweet smoked spanish paprika
-1/2 heaping teaspoonful ground cumin
-2-3 bay leaves
-1 lbs. butternut squash cut into peeled, cut into 1 inch chunks
-3 small potatoes, peeled washed, cut into 1 inch chunks
-1 lbs. spinach (cleaned well, washed several times, drained, and coarsely chopped or use frozen)

Directions:
(1) In a large (I really do mean large) wash the beans several times, pick through them to see if there are any stones, and drain well, then add ham bone and ham chunks into the pot with beans and cover with enough water to barely cover ham bone and beat (you want the beans to be covered 2-3 inches in water) bring to a boil,
cover and simmer over low until very tender (about 1 1/2- 2 hrs)
(2) In the mean time prep all your vegetables, and make a sofrito (this is what flavors most Cuban dishes) start by heating olive oil over medium high, brown your sliced sausages and set aside, to that same oil add onion and bell pepper when translucent about 5 minutes, add garlic and cook down another 2 minutes, then stir in the paprika, cumin, and bay leaves about 30 seconds, then tomato sauce, give another good stir and let it reduce to a thick paste about 10 minutes over medium heat. This base will make everything taste amazing!
(3) When beans are tender, add your sofrito to the beans
here are all my veggies prepped (the spinach was frozen, we actually bought a lot of spinach when it was on special and cleaned, blanched it and stored it in container in freezer to have it ready for whenever we needed, you may use fresh)
(4) Add your potatoes, squash and sausage to the stew, and bring to a boil then simmer about 15- 20 minutes until tender (to test for tenderness check with a fork, if you can pierce it it's good) the last 5-7 minutes add your spinach and bring to a boil. Give a good stir. Then when everything is cooked turn off heat :)
here's another snap shot. Serve with bread or rice :D
PLEASE NOTE:
*I highly suggest anyone to give this bean stew a try, if your kosher or can't eat pork products use some cubed beef meat and some beef bones to substitute the ham products. Oh and also you can use an all beef smoked sausage :)
*You can make this stew using chickpeas/ garbanzo beans, white northern beans, or lentils which was what I was going to do today, but I felt like cooking it with these creamy beans. If using lentils remember they cook quick so please adjust cooking times and such. Like for lentils I would cook them 30 minutes, then start adding everything and not let them cook longer than an hour.

Potaje de Colorados #7 Con Malanga, Calabaza y Maiz (Cuban Red Bean Stew with Malanga, Calabaza, and Corn)

Ha ha yes sorry yet another red bean stew. Thing is I just love making hardy Cuban and Spanish bean stews (which are typically in my house made w/ meat, sometimes sausage, potatoes, and Calabaza married with a sofrito and spices) and since red beans weren't a family favorite I loved messing around with them and preparing them in different ways my family would enjoy them. Plus overtime just grew on me ha ha, now my family loves it when I cook a pot of red beans.

Ok so all that said and done this isn't your "typical" Cuban red bean stew with potatoes and calabaza. My grandmother (Tata) told me her step mother use to make bean stews using "Malanga" (a type of Caribbean taro) in combination with Calabaza back in Cuba. Also friends from "Oriente" (Eastern Cuba) makes Potajes with Malanga usually, and something that I found surprising was one of my readers Mamey told me he had a red bean stew with rounds of cobbed corn in Oriente. So pretty much from hearing all this I was like "Mmmm sounds yummy and a nice alternative to the typical Cuban bean stews. Ooooh have some cobs in the freezer... then I open the bottom drawer and some Malanga yummy all that was left was to buy some Calabaza" and that's how this recipe came to be :)

Try it, the results were silky smooth beans, a rich stock from the ham bone, and chunks of ham, hints of sweetness from the Calabaza and Corn, and everybody trying to find and gorge down those delicious chunks of Malanga, which are rich, starchy, and have a slight nutty taste. My Tata whom came to visit said it reminded her of Ajiaco (a rich stew/ soup made with meat and just about every tuber n delicious starchy veggies found in Cuban cooking something I will share in the future)

ok... ok... so before I begin I gotta tell you guys I recently broke my wrist and a small area below it when I went snowboarding... but yeah live n learn I guess. So I'm not able to cook as often or maneuver a bunch and was at the hospital most of my day. So I made this stew with the help of my mom, she chopped all the veggies for me and I did it "a la Crockpot" lol. but you can adjust the recipe to stove top. I'm going to need her when I make "Empanada Gallega" (a huge Galician meat pie) with chicken something I'll post later :)

Ingredients:
-1 lbs. small or large red beans (washed and drained twice, then cover with 2 inches water bring to a boil 20 minutes, then turn off and soak at least 4-6 hours or overnight)
-1 ham bone
-1 lbs. ham steak or chunk cubed
-5-6 small "aji cachucha" peppers minced
-1 green bell pepper chopped
-1 onion chopped
-6 cloves garlic chopped
-1 can 8 oz. tomato sauce (or fresh chopped tomato)
-1/4 cup extra-virgin olive oil
-3 small or 2 medium or 1 large bay leaf
-1 teaspoon ground cumin
-1/2 teaspoon dried crumbled oregano
-6-7 freshly ground allspice berries or 1/2 tsp. ground allspice
-1 lbs. Calabaza cut into 1 inch pieces (butternut or kabucha squash are good alternatives since carribean squash isn't available here easily)
-2 medium malangas cut into 1 inch chunks (taro root)
-2 ears of corn sliced into 1 inch rounds
Directions ( now I'm going to include directions for both crockpot and stove top it's similar procedure for this recipe):
(1) Do not drain the red beans or you'll lose color, throw the already pre-soaked beans in a large pot on stove-top, or throw in crockpot, add ham bone, ham chunks, cachucha peppers, bell pepper, onion, garlic, tomato sauce, olive oil, bay leaves and corn, if using crockpot add calabaza and malanga if using stove- top don't add it yet. If using crockpot set on low for 8-12 hrs. or high for 6 hrs insuring you added enough water to cover all ingredients. If using stove top, bring to boil, cover and simmer about 1 1/2- 2 hours checking occasionally until beans are tender.

(2) When beans are tender add salt to taste about 2-3 tsp, the cumin, dried oregano, ground allspice if using crockpot allow to cook an additional 30 minutes with spices, if you made the stove-top version when beans are tender add salt, spices, and cubed malanga and calabaza to the stew and cook 30 minutes, add more water if necessary.
(3) When calabaza and malanga is tender remove one cup of calabaza and mash it to a paste, stir it back in, this will make the stew have a delicious sweet hint and thicken it. Turn off-heat, and serve over white rice :)
this was all that was leftover from that huge pot :)
P.S.
I'ma say it again... and again hehe if you'd like to help me out please vote for me to win a chance to have my own recording and be feautured on the cooking show Delicioso on "Univision" by voting for me in the below link. It is one of my dreams to be in something like that :)

http://cocina.univision.com/delicioso/episodios/article/2011-01-05/el-bloggero-delicioso

Potaje de Frijoles Colorados #5 (Red Bean Stew #5)

Yes this is another recipe for a Cuban style red bean stew ha ha. I wasn't gonna post it because I've already posted 4 different Cuban red bean stews, but when I cooked this variation my family LOVED IT!!! I got a lot of praises. One of my best friends Shantall came over that same day and had a bowl of this piping hot and was like "OMG I want you to share the recipe it's different from the usual stews you make" so this post is for her.

Smoked pork neck bones in combination with pork spareribs made a very flavorful stock, and... I do not know if for some Cubans this is "sacrilegious" but what made this one different and added a really nice touch was using smoked hot Louisiana hotlinks, a type of beef sausage that was flavored with spicy chili peppers, they come in hot and mild. They are very popular in Mexican stores down here in which the Spanish label for them is "Salchichas Picantes Ahumadas" which I used because they are inexpensive and readily available in any latin store I go to here, as opposed to having to drive a little further to the "Bodeguita" or ordering online and always having to pay a hefty price for smoked Spanish chorizo which isn't close to as good to what's available in Spain...

One of the things you guys might like about it, is that everything is thrown in one pot, and cooked together you won't have to cook the sautee the sofrito in a separate pan, and brown the chorizo's, everything in one pot with very good flavorful results here goes

Ingredients:
-1 lb. dried red kidney beans
-water (enough to submerge beans 1 inch)
-1 lb. smoked pork neck bones (wash em under running water)
-1 1/2 lbs. pork spareribs (wash real well under running water, cut the meat you can into 1 1/2 inch chunks and the ribs seperate them into segments with a knife)
-1/2 red bell pepper minced
-1/2 green bell pepper minced
-1 onion minced
-1/2 head of garlic minced
-1 can 8 oz. tomato sauce
-1/4 cup extra-virgin olive oil
-3 small bay leaves
-2 tsp salt (atleast more to taste)
-1/2 tsp dried oregano
-1/2 tsp ground black pepper
-1 tsp ground cumin
-1 tsp. sweet smoked spanish paprika
-1 lb. banana squash or butternut or kabucha squash cut into 2 inch pieces
-3 potatoes cut into large 2 inch chunks
-3 medium louisiana hotlinks (smoked hot sausage/ salchichas ahumadas picantes) or spanish chorizo
-2 tablespoons of apple cider vinegar

Directions:
(1) In a large pot throw red kidney beans, wash them twice in running cold water, then cover them with water about 1-2 inches submerged. The next day they should have swelled and look like this
and you need to drain them and cover them with new water enough to submerge 1 inch.

(2) Bring the pot with the red kidney beans and water to a boil on high heat, skim off the white foam if it forms, add pork spare ribs, smoked pork neck bones, bring back to a boil and skim off any impurities that might form (don't stress just skim off what you can) add minced onion, garlic, bell pepper, tomato sauce, extra-virgin olive oil, salt, and bay leaves and bring back to a boil. Cover and lower heat to medium low. After 1 hour it should look like this.
(3) While waiting for that 1 hour, you can use this time to prep your potatoes and calabaza, check your beans after 1 hour to see if they are tender, add oregano, black pepper, cumin, Sweet smoked Spanish paprika along with your calabaza, potatoes, and the whole lousiana sausages or spanish chorizo. Give a good shake or stir, bring to a boil on high, cover then lower to medium low to simmer 15- 20 minutes.
(4) After 15-20 minutes stab your calabaza and potatoes with a knife or fork to see if they are tender if it goes through, stir in vinegar, if you feel it's too water for your liking remove some calabaza like 2 pieces and a piece of potato mash it, and stir back in. (I like to mash 2 pieces of the sweet calabaza because it balances out the the vinegar). Remove sausages, slice them and add it back to the pot.
(5) Serve over white rice or bread in a bowl. Taste better after sitting a couple hours or the next day :)

NOTE:
Here's a link to other posts of red bean stews I've done and other's have made. I remember for a long time my family hated this musty hint they had, and I've experimented many ways with them and learned to make them pretty well :)

http://nathanscomida.blogspot.com/2010/09/potaje-de-frijoles-colorados-que.html

Potaje de Frijoles Colorados Que Levanta Muertos (Red Bean Stew that Raises the Dead)

Seriously ever since my Tata (grandma) moved back into the house she sometimes get's back into her cooking mode. Lately for myself having to work a job, school, exercise, social life/ partying, friends and everything though I still cook it is hard to do so many times, and I end up being very exhausted, but luckily I have a wonderful mom who cooks, and a grandma that has some killer stuff up her sleeve.

Anyways Tata saw I was really weak and drained from everything, and nothing picks you up or makes you stronger than a strong Potaje so the nights before having to go to school or work my grandmother took out an array of hardy ingredients a large ham bone, some stewing beef, and smokey spanish chorizo, along with some Potatoes, orange fleshed squash, etc. (I was like this is another Potaje) she told me "Voy acer un Potaje fuerte pa'que te alimentes bien, y te sientas mas fuerte, y pa'que yo me mantenga bien." (translates to "Im making a bean stew so you can get nourished and feel strong, and so I can maintain myself well too")

Luckily we almost always eat these types of stews. They are healthy, nutritious and filling, all the minerals released from the bones, protein from the meat, heart healthy fiber from the beans, vitamins and antioxidants from the peppers, orange fleshed squash, potatoes, lots of olive oil, spices it's real good for you a medley of everything you need in one. Yes it has animal products but honestly for a stew this large you end up eating a few pieces of meat and sausage with tons of beans, pumpkin, potatoes, etc. it's pretty well balanced. When I asked a bunch of 77- 90 something year old Cubans what they thought kept them strong and old they were like "eat your Potaje's they keep you strong" I'll take their word and my common sense for this one :)

So yup yup I didn't cook it or was around for the whole cooking process but I caught the picture of the ingredients when she took out the stuff a night before
Here was the soaking of the beans the night before as well
Again I wasn't around for the whole process HOWEVER I have the recipe for those interested and was able to enjoy it when I got home :)

Ingredients:
-2 cups red beans (washed several times, then soaked over night submerged in 3 inches of water do not discard soaking water or you won't get a nice strong red color)
-1 large ham bone cracked or cut in half
-2 lbs. beef stew meat
-2 large spanish chorizos
-8 "aji cachucha" peppers
-about 1/4- 1/2 cup extra virgin olive oil
-1 onion chopped
-6 cloves of garlic pressed through a garlic press or mortar
-1 cup tomato sauce (she prefers "Ragu" from a bottle but had canned only)
-1 teaspoonful of cumin
-salt to taste
-1-2 lbs. butternut, carribean or banana squash cut into large chunks
-3 large potatoes peeled and cut in large chunks

Directions:
(1) Bring soaked beans to a boil, add ham bone and beef stew meat along with the "aji cachucha" peppers. Simmer for about 2 hours or until beans and meat are tender.

(2) Meanwhile heat olive oil, sautee onions until translucent, then add garlic stir and cook until fragrant, add tomato sauce stir well, when it bubbles remove from heat, set it aside.

(3) Add the contents you sauteed to the beans when they are tender, along with cumin, salt to taste (atleast 2-3 teaspoons you may need more taste it as you add if you aren't experienced in cooking or salting food), when it comes to a boil, add Spanish Chorizo whole, and squash with potatoes.

(4) Simmer an additional 30 minutes until potatoes and squash are tender. Turn it off

(5) Remove sausage cut into large chunks and throw it back in the pot stir and your done.

(6) Tastes better the next day :) serve in a large bowl with rice or bread and if you wish a salad.

Here is the piping hot bowl I had when I got home at night :)
served over rice and then I mixed it all up

PLEASE NOTE:
You can substitute the "Aji Cachucha" peppers from 1/2 of a large green bell pepper left whole then discarded at the end of cooking. An "aji cachucha" pepper is like a habanero pepper but with no hint of burning or spiciness just the pure taste.

I also have other versions/ variations of this red bean stew for this recipe, all also delicious, my grandmother has a preference for using beef over pork in Cuban style bean stews and so do many of her friends because they say it's more "nutritious" here's some other variations I've posted if interested :)

We honestly don't prepare red bean stews exactly the same every time because we like variety or it depends on what looks good at the store or is in our house at the time.

Sonia's Potaje de Frijoles Colorados (Sonias Red Bean Stew) just pork or ham or beef with sausage what makes this one special is the dry white wine, and vinegar
http://nathanscomida.blogspot.com/2010/04/sonias-potaje-de-frijoles-colorados.html
Sopa de Frijoles Colorados (red bean soup) this one is good to make when you want something vegetarian with no meat. Or to just serve over rice with other sides and meats.
http://nathanscomida.blogspot.com/2009/10/sopa-de-frijoles-colorados.html
This other one is Marilyn's Potaje de Frijoles Colorados, she only uses smoked ham hock for flavoring and puts calabaza and potato she likes to make like this because since it has no chunks of meat she can serve it as a simple soup over rice and with other sides as well.
http://mycubantraumas.blogspot.com/2008/11/colores-de-otoo-y-frijoles-colorados.html
Potaje de Frijoles Colorados (Red Bean Stew my Grandmas Pork version)
http://nathanscomida.blogspot.com/2008/09/potaje-de-frijoles-colorados-cuban-red.html
Here's another one I make that I haven't posted made with red kidney beans and everything is boiled from the blog "Cuban Homecooking Keeping the Tradition" alive (this is their picture) it's "Mery's Potaje de Frijoles Colorados" (Mery's version) her's uses lots of smoked meats and sausage, no sofrito but everything in one pot. A good one to make when your feeling lazy or for the Cubans too lazy to make a "sofrito" (haha no offense I do the same sometimes)

http://cubanfood.blogspot.com/2008/06/merys-potaje-de-frijoles-colorados-red.html

Guiso de Garbanzos Con Chorizo (Cuban Chickpea, Sausage and Pork Pot)

This is a simple, quick, Cuban dish. Chickpeas are married with smoked Spanish chorizo and pork through a fragrant tomato based Cuban creole sauce. If you use canned chickpeas you can make this stand alone dish in less than 30 minutes. You can prepare some rice, and while the rice is cooking make this dish, by the time your done you'll have steaming hot rice, and a flavorful filling stew to serve over it.

You can actually make this from scratch using dried chickpeas (about 1 lbs. which is 2 cups raw) by soaking the chickpeas over night, then draining and boiling them in water til tender, when tender drain well, and use them in this recipe :) however this will take longer to do and makes things more tedious.

Ingredients:
-1/4 cup lard or olive oil
-1/2 lbs. smoked pork ham or bacon/ salted pork or pork meat cut into 1/2 inch pieces
-2 small Spanish Chorizo's cut into thin rounds
-1 onion chopped
-1 green or red bell pepper chopped
-4-6 cloves garlic minced
-2 cans 16 ounces Chickpeas/ Garbanzos drained
-1 can 8 oz. tomato sauce
-salt to taste
-1/2 teaspoon ground black pepper (optional my grandmother doesn't use it I do however)
-1 teaspoon ground cumin
-1 cup water

Directions:
(1) Heat lard or olive oil in a pan on medium high heat, when hot add the smoked ham or bacon or fresh pork meat (whatever you choose), when slightly browned add onion, bell pepper, and garlic saute 5-7 minutes until tender and onion is translucent

(2) Stir in sliced spanish chorizo, when the oil turns slightly reddish and so do the onions, add drained chickpeas, cumin, black pepper and stir 30 minutes, add tomato sauce and water bring to rolling a boil on high heat to heat through.

(3) Turn off heat and serve over white rice. It can stand alone with rice, or you can serve it with a salad (something simple like cucumber, tomato, onion, lettuce tossed with lime or lemon even vinegar, a little olive oil and salt)
PLEASE NOTE:
(1) My Tata (grandmother) likes making this with bacon or cubed salted pork that she renders in olive oil then starts the recipe. I didn't have any and had two fresh pork shoulder steaks that I cubed, which is perfectly fine.

(2) I know Spanish chorizo isn't available everywhere here in the USA, so if you must substitute it with a smoked sausage like Keilbasa.

(3) If you want to stretch out the dish to feed more people, you can form the sauce BUT don't add the chickpeas yet and instead simmer about 2 potatoes cut in chunks in the sauce, then add the chickpeas towards the end. It will take longer, but is a way to stretch out the dish to feed more people ha ha.


I'm submitting this recipe to Ruchikacooks who is hosting this month's "My Legume Love Affair" which is a Susan's brainchild Event. If you want to participate too, just take a look at Ruchika's blog or go to Susan's MLLA past, present and future to get all details.

Sonia's Potaje de Frijoles Colorados (Sonia's Red Bean Stew)

This is another hardy, nutritious, and delicious Cuban bean stew. Red beans are married with meat, chorizo, orange fleshed squash, potatoes, kicked up with a cuban sofrito, and some spices. Comfort food served over rice or with bread :)

Something I probably haven't admitted to my readers is that I generally don't like red beans when prepared AS a STEW or SOUP.. I eat them fine but in my opinion there's this very subtle earthy mustiness I dislike about them... the only times I truly enjoy them is in "Congri Oriental" (red beans and rice) and "Congri Con Coco" (coconut red beans and rice) as well as in the form of the central American "Frijoles Rojos Volteados" (pureed, and refried red beans which is a type of savory thick red bean paste, something i have yet to post and it delicious). I do however prepare red bean stews in my house occasionally, but am never satisfied, and my parents and family aren't much fans (except for my grandmother) I generally make them out of "tradition" as in to "not lose the dish" and for variety.

HOWEVER and it's a big HOWEVER Sonia R. Martinez has changed my mind with her version of this traditional Cuban red bean stew, I consider Sonia R. Martinez a friend, and a role model, she is a cuban woman originally from Cienfuegos, Cuba now residing in Hawaii, she is Cookbook author and freelance food writer, has a food & garden blog at www.soniatasteshawaii.com and has other writings at http://foodiesleuth.gather.com as well as being the contributing writer to www.ediblehawaiianislands.com and monthly columnist for http://www.hamakuatimes.com

What makes Sonia's red bean stew so special? Well for one I fell in love with it, because it doesn't have that earthy mustiness I'm used to in red bean stews, I think her secret to cleansing the beans of this taste is by kissing the beans with a touch of dry sherry and vinegar, it gives the beans a deep-complex taste, a sharpness that I love, yet doesn't over power the flavors of everything else. The other secret may be the use of fresh diced tomatoes. Either way they are delicious, I highly suggest if you are looking for a red bean stew recipe GIVE THIS ONE A TRY, trust me it will be a hit at your house :)

Ingredients:
-1 lbs (2 cups) small dried red beans
-water (enough to submerge beans about 2 inches deep)
-1 bay leaf
-1 1/2 lbs. smoked ham, beef, or pork stew meat cut into 1 inch pieces
-2 small or 1/2 a large spanish chorizo sliced
-1/4- 1/3 cup extra-virgin olive oil
-1 large onion minced
-1 green bell pepper minced
-6 cloves of garlic minced
-2 medium or small tomatoes diced (I'm sure canned tomatoes can work)
-1 tablespoon red wine, balsamic, or white vinegar (your choice I used balsamic)
-1/2 cup dry sherry or white wine
-1/2 teaspoon ground cumin
-1/2 teaspoon dried oregano
-2-3 medium potatoes cut into 1-2 inch chunks
-1 lbs. calabaza (I used 1 lb. banana squash, butternut, hubbard, kabucha, and carribean squash will work fine) cut into 1-2 inch cubes
-salt to taste
Directions:
(1) Soak beans over night, first wash beans, cover about 1-2 inches deep in water, bring to a boil 20 minutes, turn off heat and allow to soak overnight.

(2) Next day bring to a boil, add bay leave meat or chunks of smoked ham, spanish chorizo, and bay leaf. Cover and reduce heat to medium low for about 1 1/2- 2 hours or until beans are tender.

(3) While beans are cooking prepare the sofrito, sautee onions and bell pepper in olive oil on medium high until onions are translucent and fragrant, about 5-7 minutes, add garlic sautee another 3 minutes until fragrant, add diced tomato sautee another minute, add oregano and cumin stir 30 seconds, and finally stir in 1 tablespoon vinegar then add the dry sherry or white wine. Allow everything to cook on medium high heat for 10 minutes until wine and vinegar reduce significantly. Turn off heat set a side.
(4) When beans are tender add the sofrito (meaning the sautee you just made) to the tender meat and beans, stir well, add chunks or calabaza and potato. Bring to a rolling boil on high heat, then lower heat to medium low and cover simmer for about 20- 30 minutes until calabaza and potato are tender.

(5) Enjoy! Serve over rice or in a large bowl with bread. If you wish a nice salad would go well with this.
Here's the stew sitting over a delicious mountain of fluffy white rice :)
PLEASE NOTE:
Sonia let me know that for her version of this traditional Cuban red bean stew, if Spanish Chorizo isn't available Keilbasa sausage may be used. Also in my opinion if Spanish Chorizo can't be found where you live I have had success with dishes using any variety of Lousiana type suasages, like Louisiana hot links.

If your interested in this recipe you may be interested in:

(1) Sopa de Frijoles Colorados (red bean soup) I make this soup with large red kidney beans, I prepare that one more simple, as in it is not a stand alone meal, I serve it over rice with other meat dishes and make it when I don't want one stand alone hardy red bean stew, but still want to cook red beans :)

(2) Tata's Potaje de Frijoles Colorados this one is my grandmother's version, but I prefer Sonia's :)

I almost forgot to add that when these hot bean stews are served over rice (specifically more often than not red or black bean soups and stews) we like to sometimes eat it with small slices of regular banana or those miniature bananas. Like we will but the stew over fluffy white rice and place small slices of banana on top and spoon a little of the thick red bean or black bean broth over it and eat it together YUMMY! Those are the very home-style comforting things you won't see outside Cuban homes and will not find in any restaurant :)