How to make Puerto Rican Rice and Beans

Rice and red beans are the most basic Puerto Rican food. They are staples in the diet and are eaten regularly as a main course or as a side dish. Red beans, which are used in this recipe, are loaded with nutritional value and they are delicious. This version has chunks of ham in it, but they are also good without the ham. Rice and beans are regularly eaten with other dishes, be it meat, seafood or a different side dish.

Traditionally, white rice is used, but I use parboiled rice now. I find that it cooks easily, does not stick and tastes great. I use it for all my dishes except asopao (stew) and rice pudding, when I use medium grain white rice.

SOAK THE BEANS

1 lb. dried beans (kidney, small dark, kidney, pin)

Water

Soak beans overnight in a large pot or bowl. The beans should be covered with 2-3 inches of water. The beans will absorb most of this water.

THE SOFRITO

The foundation for Puerto Rican beans is sofrito, a combination of onions, garlic, cilantro and several of ingredients. The sofrito is necessary for the dish. Below is the recipe.

2 tbsp. extra virgin olive oil

1 medium onion - chopped

2 cloves garlic - crushed

1/2 green pepper - chopped

1/2 sweet red pepper - chopped

2 roma tomatoes - seeded and chopped

6 - 8 culantro* (recao) leaves - chopped

6 - 8 cilantro leaves - chopped

2 or 3 aji dulces or other very small sweet peppers

1 6-oz. can tomato paste

1 thick slice ham - chopped into 1-inch cubes (about 1 cup)

2 bay leaves

1 tsp. oregano

1 tsp. salt

1/4 tsp. black pepper

*NOTE: If you cannot find culantro, double up on the cilantro.

When I make sofrito, I make a double or triple batch and blend it in the blender. Then I freeze it in 1-cup freezer containers. It keeps very well in the freezer.

THE RICE

3 cups parboiled rice

6 cups water

1 tsp. salt

2 tbsp. extra virgin olive oil

Heat 6 cups water in a large pot. Add the rice and salt. Bring to a boil and then lower the heat to medium. Cover and cook about 5 minutes then lower the heat to low. When all the water has been absorbed, pour in the olive oil and cover. Cook another 15 minutes. Uncover, stir once (only once) and cover again. Cook about another 10 minutes.

COOK THE BEANS

When you are ready to cook the beans, drain the water out and rinse them in cold water. Set aside.

In a dutch oven or heavy pot, heat the olive oil and saute the sofrito over low heat about 10 minutes. Add in the remainder of the ingredients and bring to a boil.

Cook covered, about 1 hour. Stir occasionally to prevent beans from sticking to the bottom of the pot. If the beans are not thoroughly cooked, cook them until they are tender. Taste to determine if they need more salt, but do not over salt. Serve with rice.

Servings: 8 - 10