Cooks can make ham and bean soup and three-bean salad using Goya products. Goya sells beans, rice, seasoning and other products that can be used in any recipe that calls for those ingredients, such as red kidney bean dip.
To make ham and pea soup, heat 1 teaspoon of Goya extra-virgin olive oil in a pot over medium-high heat. Add 1/4 pound cubed ham. Cook the ham until brown, then add 1 cup chopped onions and 3/4 cup finely chopped carrots. Cook for 15 minutes, then stir in 1 tablespoon of Goya minced garlic, and cook for 30 more seconds. Add 2 cans of Goya green peas and 2 packets of Goya ham concentrate mixed with 3 cups water. Bring the mixture to a boil, then puree. Stir in 1/4 pound chopped ham and one jar of Goya pimientos and bring to a boil. Season with Goya Adobo to taste.
To make three-bean salad, mix one 15.5-ounce can each of drained and rinsed Goya blackeye peas, chickpeas and kidney beans. Add one seeded, peeled and chopped cucumber, one seeded and chopped red bell pepper and 2 tablespoons of chopped fresh cilantro. For the dressing, whisk 3 tablespoons of Goya red wine vinegar, two packets of Goya salad and vegetable seasoning, 1 tablespoon Goya lemon juice and 1/2 cup Goya extra-virgin olive oil. Pour the dressing over the bean mixture, and toss until completely coated.