Puerto Rican beans

Cooking Instructions

Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to right away into the pan; store the rest for up to 4 days at room temperature in a jar with a tight fitting lid.

Place the onion and garlic in the work bowl of a food processor fitted with the metal blade. With the motor running, add the remaining ingredients, one at a time and process, until the mixture is smooth. Set aside the amount you need for the recipe you're preparing. Pack the remaining recaito in ½-cup portions in seal-able plastic bags and store in freezer.

Add 1 tablespoon of annato oil in a deep saucepan turn the heat to medium, add ham and salted pork and brown. Add the rest of oil and add recaito and cook for about 2 minutes. Add the rest of the ingredients. Stir and bring to a boil. Once at a boil lower to simmer and cook for about 30 minutes or until sauce is thick and potatoes are done. Serve on top of white rice.