Our recipe for rice and beans can’t be easier. You make it with GOYA® Canned Beans, so you won’t mind when your family requests it again and again. Add ¼ cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes.
Soak and Rinse beans in 4 cups water (boil 2 minutes then cover for 1 hour). Do NOT drain. Meanwhile, heat oil in a skillet over medium heat. Add onion, pepper and garlic; cook until tender, about 5 minutes. Add remaining ingredients. Stir mixture into beans in saucepan. Bring to a boil, reduce heat, cover and simmer until beans are tender.
Add ¼ cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo. Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.
2 (15 ounce) cans beans (black, kidney, white, pinto, mixed etc.) Start the rice cooking if you want to serve it over rice. saute onions, garlic and peppers until tender in olive oil in a pan large enough to simmer all ingredients (about 5 minutes). Add everything else except cilantro and lime wedges and simmer for 8 minutes.