Frijoles Colorados (Cuban Red Beans)

Step 1: Rinse and sort beans making sure there are no small stones

Step 2: In a large heavy pot, soak beans overnight in 4 cups of water. DO NOT DRAIN.

Step 3: Next day Start cooking beans with ham hock

Step 4: Bring to a boil.

Step 5: Reduce heat to low and cook for 1½ hours, skimming foam from the top.

Step 6: In a separate large skillet,

Step 7: Add olive oil

Step 8: Add onions and green peppers with some salt & pepper,

Step 9: Stirring occasionally.

Step 10: When veggies start to get soft,

Step 11: Add ham, oregano, adobo seasoning, and garlic.

Step 12: When you can smell the garlic,

Step 13: Add tomato sauce, vinegar, sazon packet, stir well

Step 14: And cook for 2-3 minutes.

Step 15: Add this ham/veggie mixture to large pot with the beans and stir well.

Step 16: Add chicken broth, bay leaves and bring to a boil.

Step 17: When boiling point has been reached, stir well, salt and pepper to taste.

Step 18: Cover and simmer for 3 hours, stirring occasionally.

Step 19: When beans are almost soft (approximately 20 minutes out),

Step 20: Add add the chorizo, potatoes and butternut squash

Step 21: Add more hot water or chicken stock if necessary.

Step 22: Raise heat to medium-low and cook for 30 minutes minutes or until the potatoes, squash and beans are tender.

Step 23: When all are tender

Step 24: Take out bay leaf and debone ham hock