Smoky Hot Vegan Sancocho
SMOKY HOT VEGAN SANCOCHO
Serve: 6-8
INGREDIENTS
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 1/2 small yellow onion, chopped
- 1/2 green bell pepper, chopped
- 4 cup red kidney beans, boiled (or 2 15.5 oz cans)
- 2 1/2 tsp Pisqueya Adobo
- 1 tbsp Pisqueya Smoky Hot, or more to taste
- 1 tbsp tomato paste
- 1 large yucca, peeled and cut into 1-inch pieces
- 1/2 chayote, diced
- 2 ears of corn, cut into 1-inch pieces
- 1.5 cup squash or sweet potato, diced
- 1 cup potato (from 1 medium), diced
- 1 large semi-sweet plantain, peeled, halved, and sliced
- 8 cup veg stock (or more/less for desired consistency)
- salt & pepper, to taste
- cilantro, chopped, for serving
METHOD
1- In a large pot set over medium-low heat, heat your oil and stir in the garlic, onion, and bell pepper. After about a minute, add your beans, Pisqueya Adobo, tomato paste and smoky hot
sauce.
2- After a few stirs, add in the vegetable broth, yuca, and chayote and bring to a boil. With a lid on, turn down the heat and simmer for about 35 minutes before adding in the rest of the vegetables. Continue to simmer for another 10 minutes, or until potatoes are tender and the sancocho has thickened.
3- Serve with rice and/or salad.
Notes: Any root vegetable available to you is acceptable. You can use fresh vegetable stock or create one using vegetable bouillon, just cut back in salt if needed. For a less sweetened broth, replace ripe plantain with green. Enjoy!
¡Buen Provecho!
SMOKY HOT VEGAN SANCOCHO
Serve: 6-8
INGREDIENTS
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 1/2 small yellow onion, chopped
- 1/2 green bell pepper, chopped
- 4 cup red kidney beans, boiled (or 2 15.5 oz cans)
- 2 1/2 tsp Pisqueya Adobo
- 1 tbsp Pisqueya Smoky Hot, or more to taste
- 1 tbsp tomato paste
- 1 large yucca, peeled and cut into 1-inch pieces
- 1/2 chayote, diced
- 2 ears of corn, cut into 1-inch pieces
- 1.5 cup squash or sweet potato, diced
- 1 cup potato (from 1 medium), diced
- 1 large semi-sweet plantain, peeled, halved, and sliced
- 8 cup veg stock (or more/less for desired consistency)
- salt & pepper, to taste
- cilantro, chopped, for serving
METHOD
1- In a large pot set over medium-low heat, heat your oil and stir in the garlic, onion, and bell pepper. After about a minute, add your beans, Pisqueya Adobo, tomato paste and smoky hot
sauce.
2- After a few stirs, add in the vegetable broth, yuca, and chayote and bring to a boil. With a lid on, turn down the heat and simmer for about 35 minutes before adding in the rest of the vegetables. Continue to simmer for another 10 minutes, or until potatoes are tender and the sancocho has thickened.
3- Serve with rice and/or salad.
Notes: Any root vegetable available to you is acceptable. You can use fresh vegetable stock or create one using vegetable bouillon, just cut back in salt if needed. For a less sweetened broth, replace ripe plantain with green. Enjoy!
¡Buen Provecho!