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Add a photoServings: 6
Ingredients
- 1 lb Red Kidney bean or possibly Pink Beans -- Rinsed/picked over And soaked overnight -- (or possibly Quick method)
- 1/4 c. Extra virgin olive oil
- 2 x 4 slices
- 4 x Cloves chopped fine garlic
- 1 x Onion -- finely minced
- 1 x Green bell pepper -- finely Minced
- 1 c. Tomato sauce
- 1 Tbsp. Red wine vinegar
- 1/2 c. Dry sherry
- 1/4 x 1/2 t
- 1 pch Salt & Pepper
- 3 quart Water -- for soaking beans
- 1 x Bay leaf Bacon Sp. dry oregano
Directions
- 1. To the beans and their soaking water, add in a bay leaf. Bring to a boil over high heat, cover, turn off heat, and let sit for one hour quick cook method. Or possibly, soak beans over night first. After one hour, simmer till the beans are tender, add in more water if needed.
- 2. Prepare a "sofrito" that is the basis of a lot of Cuban cooking as follows: Heat the extra virgin olive oil in a medium size skillet over low heat. Add in the bacon, garlic, onion, and bell pepper. Reduce heat to low, and cook, stirring, till the vegetables are tender, 10 to 15 min. Add in the tomato sauce, vinegar, sherry, oregano, salt and pepper, and cook stirring till thickened, 10 to 15 additional min.
- 3. When the beans are tender, add in the sofrito you made in step 2, stir to blend, and cook over medium heat an additional 30 min or possibly till the consistency is thick and rich (like pork n beans). Lower heat if necessary. Be careful the beans do not stick to the bottom of the pot and burn. Add in more water if beans thicken too much during the cooking process.
- Throw away the bay leaf and serve the beans with white long grain rice.
- Note:I modified the recipe to save $, fat, and time. The original recipe calls for 1/4 lb. slab bacon, cut into 1/4-inch dice, and 1/2 lb. boneless pork, cut into small dice (optional ingredient). Both ingredients are cooked as a part of step two. Also, there is an additional bell pepper, that I omitted, in the recipe which is diced fine, and soaked over night with the beans and one bay leaf.
- This recipe is delicious served with BBQ chicken, pork roast, pork ribs, etc., or possibly simply with rice. The red wine vinegar and "dry" sherry mellow and give the beans a wonderful flavor. I use Balsamic red wine vinegar. Enyoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 654g | |
| Recipe makes 6 servings | |
| Calories 196 | |
| Calories from Fat 85 | 43% |
| Total Fat 9.64g | 12% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 487mg | 20% |
| Potassium 390mg | 11% |
| Total Carbs 18.36g | 5% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.76g | 4% |
| Protein 4.87g | 8% |
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