Our friend Paul has three teen boys to feed so he needs plenty of nutritious meals that he can whip up in a hurry and make lots of.  This certainly fills the bill.  He shared it with us during his last visit and it has become a favorite.   This is exactly as he wrote it for me.

1 15 oz can dark red kidney beans (scale up for each can of beans used - I usually make a 4-can batch)
1 packet Sazon Goyo seasoning (with coriander and annatto)
3 oz. Goya Recaito, Cilantro Flavor (for rice, beans Soups & Stews)
4 Manzanilla Olives (with or without pimiento - your choice)
4-8 Capers
1 tsp finely chopped fresh cilantro
rice, to taste

• Rinse beans thoroughly but gently (don’t break the skins) and put them
  in a covered pot
• Cover beans with filtered water
• Finely chop olives and capers
• Add olives, capers, seasoning, fresh cilantro, and Recaito to beans and water
• Bring to gentle boil
• Simmer as long as you can bear it, stirring occasionally (the smell permeates the house - I usually attack the pot after an hour or so)
• Serve over rice or on the side

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