INGREDIENTS:
3-1/2 pounds yuca (cassava), peeled and cubed salted water 2 tablespoons annatto oil combined with 1 tablespoon corn oil
1/4 cup basic recaito 1 16-ounce can whole tomatoes, drained, seeded, and chopped 1-1/4 cups tomato puree
1 cup tomato sauce 2-1/2 cups white navy beans, cooked 1-1/2 teaspoons chili powder
2 teaspoons salt pinch ground nutmeg
1 Boil the yuca in the salted water for 25 minutes. Drain and set aside.
2 Heat the oil in a large skillet and add the recaito, tomatoes, tomato puree, and tomato sauce. Cook the mixture for 5 minutes over medium-low heat. Add the beans, yuca, and seasonings. Cook for 10 more minutes.
