ARROZ CON HABICHUELAS (BEANS AND RICE)

Arroz con Habichuelas (Beans and Rice) image

Provided by Molly O'Neill

Categories dinner, weekday, one pot, main course, side dish

Time 2h45m

Yield Six to eight servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 yellow onion, minced
1 red onion, minced
2 cloves garlic, minced
1 red pepper, minced
1/2 teaspoon fresh chili pepper, minced
1 cup tomato puree
1 pound dried pinto beans, soaked overnight and drained
Salt, freshly ground black pepper and chili pepper sauce to taste

Steps:

In a large pot, warm the olive oil over medium heat. Add both onions, the garlic, the red pepper and the chili pepper, stir and cook for 7 minutes, or until soft.
Add the tomato puree and stir. Add the soaked and drained beans. Add cold water to barely cover the beans, stir, reduce heat to medium-low and simmer for 2 to 3 hours, or until the beans are tender. Check frequently to make sure that the cooking beans never become completely dry and at risk for scorching. Add salt, pepper and chili pepper sauce to taste. Serve with plain boiled white rice.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 6 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 323 milligrams, Sugar 4 grams