From amanda@gate.net Wed May 24 17:37:59 2000 Date: 19 May 2000 13:50:34 -0600 From: Amanda Newsgroups: rec.food.recipes Subject: Puerto Rican Beans and Rice Followup-To: rec.food.cooking Puerto Rican Beans and Rice Yield: 6 servings 1 pkg Dry pink beans (16 oz) 1/2 cup Salt pork; diced (about 2 oz) 1 large Onion; diced 1 large Green pepper; diced 1 can Tomato sauce (8 oz) 1 1/2 tsp Salt 1/2 tsp Oregano leaves 1/4 tsp Garlic powder 1/4 tsp Pepper 4 cup Hot cooked rice About 3 hours before serving: 1. Rinse beans with running cold water and discard any stones or shriveled beans. In 5 quart Dutch oven over high heat, heat beans and 6 cups water to boiling; cook 3 minutes. Remove Dutch oven from heat; cover and let stand 1 hour. Drain and rinse beans. 2. Return beans to Dutch oven. Add 3 cups water; over high heat; heat to boiling. Reduce heat to low; cover Dutch oven and simmer 40 minutes, stirring occasionally. 3. Meanwhile, in 10" skillet over medium heat, cook salt pork until well browned, about 10 minutes. Add onion and green pepper; cook until tender, stirring occasionally. Stir onion mixture, tomato sauce, salt, oregano, garlic powder, and pepper into beans; cook 40 to 50 minutes, until beans are tender and mix thickens. Serve mixture spooned over rice. Makes 6 main dish servings. ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.