Ingredients: 10 cups of water (2 cups to be added) 1 pack (12 oz) of red kidney beans, well rinsed 3 tbsp olive oil 2 inch cube of salt pork 3 garlic cloves 1 medium onion 1/4 green pepper 4 oz tomato sauce 1 tbsp salt Directions:1. In Dutch oven, soak beans for 1 hour in 10 cups of water. Add 2 cups of water. Cook uncovered at medium-low heat until beans are tender (about 1-1/2 hours). 2. In blender or food processor, puree onion and green pepper together (add 1 or 2 Tbsp. of water if necessary). Set aside. 3. In a skillet, heat the oil on medium-high. Add the garlic cloves and saute until browned. Discard. Add the onion/pepper mixture to the oil, stir and cook for 5 minutes. Add the tomato sauce and continue to cook, stirring occasionally, for another 5 minutes until the sauce is a deep, rich red. This mixture is called sofrito. 4. Stir the sofrito into the beans. Add the salt and allow to simmer another 1/2 an hour or until tender. |