Peel your potato and pumpkin. Roughly chop them into ½-inch thick pieces. Set aside.
In a large pot over high heat add your oil, ham and sauté for 1 minute. Next add your sofrito, and tomato sauce. Saute for 1 minute while stirring to avoid it from sticking at the bottom.
Add the beans, seasonings, recao, vegetables, and water. Stir and cover.
Cook for about 30 minutes. Make sure to stir at least a couple of times. Serve immediately and enjoy.
Video
Notes
You can make this with your preferred type of bean. You can also use dried beans. Follow the instructions below.
Soak the beans overnight with enough water to cover them.
Cook the beans for 30 minutes or until tender. Use 2 cups of water per pound.
Finish cooking by following the recipe from step 1.
Tips
Thicken- You can cook uncovered and more water will evaporate or you can match a couple of pieces of potato and pumpkin. This will help get a thick broth.
Too thick- Add ¼ cup of water to water down the broth.