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Ingredientes
- 1 lb Beans, dry
- 1 x Onion, diced
- 1/4 x Green pepper, diced
- 3 x Garlic cloves, diced
- 8 ounce Tomato sauce
- 2 Tbsp. Extra virgin olive oil
- 2 tsp Salt (You can vary the amount of salt according to preference. My mother uses about 1 Tablespoons )
- 1 tsp Salt (You can vary the amount of salt according to preference)
- 2 c. Water
- 1 c. Rice, long-grain
Direcciones
- PREPARE BEANS: Soak the beans for at least two hrs (overnight is okay too). Change the water and bring to a boil. Add in the onion, pepper and garlic; cover and simmer for 1 hour.
- Add in the tomato sauce, extra virgin olive oil and salt: cover and simmer 1 more hour.
- (Be sure to keep the beans covered with liquid, adding more water if necessary.)
- PREPARE RICE: Bring the water to a boil. Add in the rice and salt. Cover and let simmer for 20 min.
- NOTES:* Beans like they cook in many Caribbean countries -
- my mother, who undoubtedly got it from one of my father's relatives. I've seen it described as being from various countries, but it will always be Puerto Rican beans to me.
- Any dry beans can be used, but kidney beans and navy beans are the best.
- Chick peas aren't bad either. You can use a ham bone for flavoring instead of the extra virgin olive oil if you do not mind using ham.
- Yield: Serves 4.
- * This makes a very good main course or possibly side dish.
- Difficulty: easy.
- Time: 2 hrs soaking, 5 min dicing, 2 hrs cooking.
- Precision: the rice is the only part you need to measure.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 4 servings | |
| Calories 768 | |
| Calories from Fat 269 | 35% |
| Total Fat 31.72g | 40% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2052mg | 86% |
| Potassium 1843mg | 53% |
| Total Carbs 80.37g | 21% |
| Dietary Fiber 11.2g | 37% |
| Sugars 3.68g | 2% |
| Protein 49.38g | 79% |
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