• 1 can Iberia Pink Beans, drained (reserve liquid if desired)
• 2 tbsp Iberia Organic Extra Virgin Olive Oil
• 2 tsp Iberia Minced Garlic
• ½ cup Iberia Tomato Sauce
• 1 tsp Iberia Adobo (adjust to taste)
• 1 packet Iberia Sazón con Achiote
• ½ tsp Iberia Oregano
• ½ cup diced red bell pepper
• ½ cup diced onion
• ½ cup diced potato (small cubes)
• 1 bay leaf (optional)
• ¾–1 cup water or reserved bean liquid
• Fresh cilantro (optional, for garnish)

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1. Sauté the Base:
In a medium saucepan, heat Iberia Organic Extra Virgin Olive Oil over medium heat. Add Iberia Minced Garlic, bell pepper, onions, and potatoes. Cook for 4–5 minutes until vegetables soften slightly.

2. Build the Flavor:
Stir in Iberia Tomato Sauce, Adobo, Sazón con Achiote, Oregano, and bay leaf (if using). Cook for 1–2 minutes to combine and develop flavor.

3. Add Beans & Simmer:
Add the Iberia Pink Beans and water (or bean liquid). Stir well and bring to a gentle simmer. Cover and cook for 15–20 minutes, or until potatoes are tender and broth slightly thickened.

4. Finish & Serve:
Taste and adjust seasoning if needed. Remove bay leaf before serving. Garnish with fresh cilantro if desired.