CUBAN (PUERTO RICAN) BEANS

RICE TO GO WITH IT:——- 1 t Salt (You can 2 C Water -vary the amount of salt 1 C Rice, long-grain -according to preference) PREPARE BEANS: Soak the beans for at least two hours (overnight is okay too). Change the water and bring to a boil. Add the onion, pepper and garlic; cover and simmer for 1 hour. Add the tomato sauce, 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 the rice and salt. Cover and let simmer for 20 minutes. NOTES: * Beans like they cook in many Caribbean countries — This recipe is from 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 dried 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 olive oil if you don’t mind using ham. Servings: Serves 4. * This makes a very good main course or side dish. : Difficulty: easy. : Time: 2 hours soaking, 5 minutes dicing, 2 hours cooking. : Precision: the rice is the only part you need to measure. : Evelyn C. Leeper : ATandT Information Systems, Holmdel NJ : …ihnp4!mtgzz!ecl : Copyright (C) 1986 USENET Community Trust —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008