1 (29 oz.) can pinto beans
2 very green platanos, peeled and grated
1/2 cup homemade sofrito
1 can tomato sauce
1 (12 oz.) can beer
1 tablespoon chopped garlic
10 olives
1 packet sazon goya
1 teaspoon dried oregano
salt and pepper, to taste

In a pot, add olive oil and sauté garlic for 20 seconds. Add sofrito and olives and sautee for 2 minutes. Add spices and a little water simmer for 2 minutes.

Add beans, beer and tomato sauce and simmer for 25 minutes. While beans are simmering, Take grated platanos and add salt, pepper, 1 teaspoon of chopped garlic and 1/2 package of sazon goya and mix well. Drizzle some olive oil and make somewhat of a mush. Form these into golf size balls and put in fridge for 15 to 20 minutes to firm up.

After the beans simmered for 25 minutes, remove platanos from fridge and place one at a time into bean sauce and cover completely or at least 3/4 way. Simmer for another 20 minutes. Serve with white rice.

Submitted by: Andy Natal, Torrance, California