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Add a photoServings: 8
Ingredients
- 1/2 lb Red beans
- 1/2 x Green bell pepper
- 1 med Onion, quartered
- 1 Tbsp. Extra virgin olive oil
- 1/2 x Green bell pepper, seeded and diced
- 1 lrg Onion, diced
- 4 cl Garlic, chopped
- 1/2 c. Tomato sauce
- 1/2 tsp Fresh oregano
- 2 c. Converted rice
- 1 x Bay leaf
Directions
- Soak the beans overnight with sufficient water to cover by 3 inches. Throw away the soaking water. Add in the green pepper, onion and 6 c. of fresh water to the bean pot, bring to a boil and turn down the heat. Cook at very low heat till beans are cooked through, about 1 1/2 to 2 hrs. Drain the beans and reserve cooking liquid. This can be done ahead. (Or possibly, open 2 cans red beans, rinse and drain). To make the sofrito, heat extra virgin olive oil in a large skillet with cover. 1 Bay leaf
- Soak the beans overnight with sufficient water to cover by 3 inches. Throw away the soaking water. Add in the ger 2 min. Add in the rice to the skillet and stir. Add in the bay leaf. Measure 4 c. of beans the bean cooking liquid and add in to the rice.( if using canned beans add in water) Continue to stir at high heat till it comes to a boil. Turn heat down to simmer, add in cooked beans, stir very gently, cover skillet and cook for 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 8 servings | |
| Calories 300 | |
| Calories from Fat 21 | 7% |
| Total Fat 2.36g | 3% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 91mg | 4% |
| Potassium 575mg | 16% |
| Total Carbs 58.96g | 16% |
| Dietary Fiber 8.8g | 29% |
| Sugars 2.89g | 2% |
| Protein 10.74g | 17% |
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