Recipe - Cuban (Puerto Rican) Beans

1 pound Beans, dried
1 Onion, minced
One fourth Green pepper, minced
3 Garlic cloves, minced
8 ounce Tomato sauce
2 tablespoon Olive oil
2 teaspoon Salt (You can
vary the amount
of salt according to
preference. My mother
uses about 1 T )

RICE TO GO WITH IT
1 teaspoon Salt (You can
vary the amount of salt
according to preference)
2 cup Water
1 cup Rice, longgrain

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. Yield: 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
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini