Serves 6-8 people
Courtesy Catherine’s DR friend. Note: Black Beans can also be used for a slightly different (non-DR) flavor The most difficult part is the making the bean soft. Use red or pinto beans. Some people will let soak them overnight and boiled for long tine the next day. My mother put them in pressure cooker for about 45 minutes. NOW, I get the Goya brand canned red beans already cooked. So, whatever method you choose you do the following: (my mother’s recipe)
- 3 (15 oz cans) – Goya Red Beans – drained
- 16 oz – Bacon cooked and chopped
- 1 1/2 TBSP – bacon grease
- 8 oz – Mild Italian Sausage (optional)
- 1 TBSP – Olive Oil
- 3 large cloves – Garlic,minced
- 1 large Onion – chopped
- 1 Green Pepper – chopped
- 3 oz can – Tomato Paste
- 1/2 Cup – water
- 3 Chicken Bouillon Cubes
- 2 Tspn – Oregano
- 1/2 Cup Cilantro – chopped
- 2-4 Cups – Rice, cooked
1. Rinse and drain the beans (already “blanditos” )
2. in a cooking container (una olla) add: bacon in little pieces and little slices of sausage-Italian (optional). Cook for a little until some grease has been left in the pan. Keep some of the grease in the pan. Don’t discard the bacon sausage.
3. Add: Olive oil, (only a couple of table spoons) garlic, onions, green peppers (we use a type of peppers not found here, not hot but very flavorful, but green bell peppers will do) and tomato paste. Add water to dissolve this mixture. It should be very red.
4. Add the beans and more water until beans are covered. Add chicken bouillon and oregano. Salt to taste. Let this simmer at low or mid-low heat for a little while until the liquid gets a little thick but not too thick. You can add more garlic, salt or oregano to taste.
5. Pour over white rice and enjoy with Cilantro on top.