Time: 3 hours
Makes: 6 servings
Ingredients:
1 16-ounce package dry pink,white
red, black or garbanzo beans
6 cups water
2 teaspoons salt
1/2 cup diced salt pork, cut into
small 1/4 inch cubes
1 large onion, diced
1 large green pepper, diced
2 tablespoons tomatoe paste
(or 1 8-ounce can tomatoe sauce)
1/2 teaspoon oregano leaves,crushed
2 garlic cloves, finely chopped
1/4 teaspoon black pepper
1 tablespoon capers
1 tablespoon Spanish olives,chopped
4 sprigs of fresh cilantro finely
chopped
4 cups hot cooked white rice
Instructions:
1. Rinse beans under running cold water and discard any stones or shriveled beans. In 5-quart Dutch oven over medium-high heat, heat beans and water to boiling; boil 2 minutes. Remove from heat ; cover and let stand 1 hour.
2. Do not drain beans; add salt. Over high heat, heat beans to boiling. Reduce heat to low; cover Dutch oven and simmer 40 minutes, stirring occasionally.
3. Meanwhile, in 10-inch 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 , tomatoe paste(or sauce), oregano leaves, garlic, cilantro, capers, olives and pepper into beans; cook 40 to 50 minutes until beans are tender and mixture is thickened. Serve spooned over the hot cooked rice. Please do not use minute rice, use freshly cooked rice.
4. Fillet Minion, New York, Rib eye steak, pork chops, fish, or your favorite meat or seafood would go very well with this dish.
A good red or white wine is recommended.
