Bean and Two-Meat Stew

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2 tbsp. GOYA® Extra Virgin Olive Oil

1 cup diced onion

1 tsp. GOYA® Minced Garlic or 2 cloves fresh garlic, minced

2 oz. bacon chopped fine

1/8 tsp. GOYA® Ground Oregano or to taste

1 lb. boneless beef chuck cut in 1-inch cubes

1 lb. boneless pork in cut 1inch cubes

2 qts. water

1 packet GOYA® Beef Bouillon

1 packet Sazón GOYA® with Coriander and Annatto

1/2 lb. butternut squash peeled and cut in ½-inch cubes

1 package (1 lb.) GOYA® Frozen Papa Amarilla (yellow potatoes) cut in 1-inch cubes

¼ lb. GOYA® Cup Ziti Pasta

2 cans (15.5 oz.) GOYA® Canary Beans, undrained

GOYA® Adobo with Pepper to taste


table> 1. In pot, heat oil on medium. Add onion, garlic and bacon and cook until onions are soft, about 10 minutes. Stir often. 2. Stir in Oregano and cook 1 minute. Add beef and pork and cook until browned, about 10 minutes. 3. Add water, Bouillon and Sazón and bring to boil. Lower heat, cover and simmer until meat is tender, about 1½ hours. 4. Add squash and cook until tender, about 20 minutes. Add more water if necessary. 5. Add potatoes and ziti and beans and cook until tender. Mash some of the squash against side of pot to thicken stew. Check for seasoning and add Adobo. Stew should be thick.
Serves 8

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.