Puerto Rican Beans and Potatoes

INGREDIENTS

• 1 tablespoon coconut oil
• 1 yellow onion - diced
• 1 red bell pepper - diced
• 1 jalapeno - seeds and stem remove, minced
• 1 medium russet potato - peeled and diced
• 2 cloves garlic - minced
• 2 bay leaves
• 1/4 cup minced cilantro stems - reserve leaves for garnish
• 1 teaspoon kosher salt
• 1/4 teaspoon cumin
• 1/8 teaspoon smoked paprika
• 3 cups cooked red beans*
• 3 cups water or broth
• 1 8 ounce can tomato sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• Garnish: avocado slices - sour cream (optional), cilantro leaves, and lime wedges for squeezing.

DIRECTIONS

1. Heat a 5-quart or larger lidded Dutch oven over medium-high heat. Once hot, add the coconut oil (it should melt and shimmer at once). Add the onion, bell pepper, jalapeno, and a pinch of kosher salt to the pan. Cook, stirring occasionally, until lightly browned; about 5 minutes.
2. Add the cubed potato; stir well and cook for another 5 to 7 minutes, until the onions are mostly translucent.
3. Add the minced garlic, bay leaves, cilantro stems, salt, cumin, and smoked paprika to the pot. Stir and cook for 60 to 90 seconds, until the garlic is fragrant.
4. Add the beans, water, and tomato sauce. Allow the mixture to come to a boil, then reduce the heat to medium-low. Cover and simmer for 20 minutes.
5. Uncover the pot and turn the heat up to medium. Cook, stirring occasionally until the potatoes are very tender and the sauce has thickened (5 to 10 minutes).
6. Stir in the red wine vinegar, sugar, and pepper. Taste and add salt as desired.
7. Serve over rice, garnished with avocado slices, sour cream, chopped cilantro leaves, and lime wedges for squeezing.