CUBAN (PUERTO RICAN) BEANS

Servings: 4
Ingredients:

1 lb Beans, dried                        2 t  Salt  (You can
1    Onion, diced                             -vary the amount
1/4    Green pepper, diced                      -of salt according to
3    Garlic cloves, diced                     -preference.  My mother
8 oz Tomato sauce                             -uses about 1 T )
2 T  Olive oil

—————————-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

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