This is compensated campaign with BUSH’S Cocina Latina and Latina Blogger Connect.
All opinions are my own!
Once the holidays arrive and I find myself nowhere close to my home island of the Dominican Republic, I’ll start cooking Caribbean food, without realizing it. Because the holiday season in the Caribbean is unlike any other and my husband & I tend to escape during those weeks to the DR. This season, we decided to spend it with his family on Cape Cod, thus my craving for anything from home these couple of weeks knowing I won’t be stepping in that warm sunshine for a couple more months.
And since living in New England, I crave warm dishes, soups + stews that remind me of home. When Bush’s Cocina Latina invited me to taste their new latin-inspired beans, I jumped on the opportunity, wanting to bring a taste of home to our New England home. Traditional bean dishes are very important to many Hispanic cultures, and Bush’s is dedicated to creating new Cocina Latina flavors that encompass them all. Love it when all-American brands recognize the needs of their audience – it means a lot to me and my family, specially since I married a total gringo and want to introduce him to my food culture. Give your favorite dishes and home cooked meals a delicious Latin twist with Bush’s Cocina Latina, slow-cooked beans with Latina-inspired flavors such as tomato and chilies!
My gringo husband, having visited the Dominican Republic a couple of times in the time we’ve been married, has a couple of favorites and my mom’s Sancocho de Habichuelas (Red Bean & Root Vegetable Stew) impressed him so much the first time he tasted it, Mami had to make it twice more during our visit! This stew is rich with beans, plantains, sweet potatoes, bacon, sausage, and when served over rice, makes the most comforting dish you’ll ever taste! I loved that the beans were cooked with tomatoes and bacon already, saving me that extra step in my recipe.
And thanks to Bush’s Cocina Latina and their selection of four rich Hispanic flavors available, with great-tasting ingredients like garlic, onion and cilantro, you can guarantee that the base flavors of your dishes will turn out just like back home! And even though I’m not from Mexico, I used the Frijoles a la Mexicana, because they’re inspired by traditional regional recipes, using ingredients like tomatoes, serrano peppers and bacon for an authentic flavor. The Caribbean is big on tomatoes and cured meats int heir dishes, although we’re not huge on spicy peppers. But these beans weren’t spicy, just perfectly spiced!
Both my husband and I were very impressed with the traditional flavors of BUSH’S Cocina Latina. They inspire me to be more creative in the kitchen and add a Latin taste to everyday meals, specially living so far away form my warm, tropical island. It’s a way to feel connected to the Dominican Republic without having to buy those plane tickets. Plus, it makes Mami proud that I’m bringing a little bit of my Dominican culture into my marriage – and making my mom proud is one of my favorite things to do! Make sure to check out Bush’s Cocina Latina products, their Facebook page, and recipes.
Red Bean & Root Vegetable Stew #ElFrijolazo
- 2 andouille sausage links chopped
- 1 can Bush's Cocina Latina Frijoles a la Mexicana
- 1 can Bush's Beans Dark Red Kidney Beans
- 1 quart chicken stock
- 1 green plantain peeled and sliced into rounds
- 1 sweet potato peeled and chopped into 1" pieces
- to serve: fresh cilantro and yellow rice
- In a medium pot over medium high heat, cook the sausage links until seared.
- Add the beans and chicken stock and let come to a simmer.
- Incorporate the sliced plantain and potato potato, lower the heat to low, and cook for about 30-45 minutes until root vegetables are tender.
- Serve hot topped with fresh cilantro and a side of your favorite rice.