Puerto Rican Habichuelas

Name: Puerto Rican Habichuelas
Ingredients: 2 Roma tomatoes, quartered; 1 yellow onion, quartered; 6 garlic cloves, smashed; 1 green bell pepper, quartered; 1 bunch cilantro, coarsely chopped; 1 bunch culantro, coarsely chopped; 2 cups manteca, canola oil, or vegetable oil; ½ cup achiote seeds; 1 pound dried Rancho Gordo pinto, mayocoba, or yellow eye beans; Achiote oil (see above) for sautéing; 1 large white or yellow onion, coarsely diced; 8 garlic cloves, coarsely diced; 1 large russet potato, peeled and cut into medium dice; 1 to 2 cups sofrito (see above); 1 cup tomato sauce; 1 tablespoon sazón; 2 dried bay leaves; Kosher salt; Freshly ground black pepper; 1 cup water

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We've been following Illyanna Maisonet for years. She's an excellent food writer with a natural curiosity. Her articles for the San Francisco Chronicle were legendary. She's an odd and appealing mix...

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