Beans en Escabeche
Alicia Kennedy's adaptation of a Puerto Rican bean dish, perfect for hot seasons using canned beans and versatile enough for various accompaniments. Enjoy it with plantain strips or tortilla chips...
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Ingredients
- 1/4 cup of Madre Terra extra virgin olive oil
- 1/4 cup sofrito (recipe below)
- 1 small yellow onion, thinly sliced
- 1 cup Pimento-stuffed Spanish or similar pitted green olives
- 1-2 cups, cooked Haricot Farms garbanzo beans
- 1/4 cup of Katz Gravenstein Apple Cider Vinegar
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