Start by soaking the beans. Remove any damaged ones to ensure a smooth cooking experience. Soak them for 6-8 hours in filtered water. This step is crucial because it reduces cooking time and improves digestibility.

In a large pot, combine the soaked beans, vegetable broth (or water), bay leaves, and smoked paprika. Bring everything to a gentle simmer and let it cook until the beans are tender.

This typically takes about 1.5 to 2 hours. Check the consistency; you want them soft, yet firm enough to hold their shape.

While the beans are cooking, let's get our sofrito ready! In a pan, heat the avocado oil over medium heat. Add the chopped yellow onion and green bell pepper, sautéing until they soften.

Then, stir in the minced garlic and cook until fragrant. Finally, add the tomato sauce, Sazon, cilantro, and tomato paste. Let this combination simmer for about 10 minutes, allowing the flavors to deepen and meld.

In a separate pot, heat the vegetable broth. Once it’s boiling, add the basmati rice, Goya Green Pigeon peas, Sazon, and adobo seasoning. Stir to combine, then lower the heat and cover the pot. Cook for about 20 minutes, or until the rice absorbs all the liquid and becomes fluffy.

Once your beans are tender, and your rice is fluffy, it’s time for the grand unification! Remove the bay leaves from the beans. Then, combine the rice and sofrito into the pot with the cooked beans, and gently stir everything together. Allow the dish to simmer for a few more minutes to let the flavors mingle.