 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
A staple of Colombian (and other Hispanic cultures) meals. My husband likes to cook the beans with pigs feet and eats it alone with the rice. I don't like the greasiness of pigs feet so I am posting a more generic recipe here. Ingredients:
2 tablespoons olive oil |
4 slices bacon, diced |
1/4 cup onion, chopped |
1/4 cup red pepper, diced |
2 garlic cloves, minced |
2 (15 1/2 ounce) cans red kidney beans |
1 1/2 ounces sazon goya (or other brand, found in international aisle) |
water |
6 ounces tomato paste |
salt |
1 tablespoon cilantro, chopped |
1 teaspoon oregano, chopped or 1/2 teaspoon ground oregano |
2 cups cooked rice (your recipe) |
Directions:
1. In a medium saucepan, saute bacon in olive oil over medium low heat until fat starts to render.
2. Add onions and red pepper; cook 10 minutes, stirring occasionally.
3. Add garlic, cook 3 minutes.
4. Add red kidney beans, sazon, tomato paste, salt to taste and water to cover; stir well to combine.
5. Cover saucepan and cook at least 30 minutes or until beans are done to desired consistency (I like them kind of mushy).
6. During last 5 minutes of cooking add in cilantro and oregano.
7. Serve over rice, or along side.
|
|