Can Beans And Rice
|Dry pink beans||16 Ounce (1 Package)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Diced salt pork||1⁄2 Cup (8 tbs)|
|Onion||1 Large, diced|
|Green pepper||1 Large, diced|
|Canned tomato sauce||8 Ounce (1 Can)|
|Oregano leaves||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Hot cooked rice||4 Cup (64 tbs)|
1. Rinse beans with running cold water and discard any stones or shriveled beans. In 5-quart Dutch oven over high heat, heat beans and 6 cups water to boiling; cook 3 minutes. Remove Dutch oven from heat; cover and let stand 1 hour. Drain and rinse-beans.
2. Return beans to Dutch oven. Add 3 cups water; over high heat, heat to boiling. Reduce heat to low; cover Dutch oven and simmer 40 minutes, stirring occasionally.
3. Meanwhile, in 10-inch skillet over medium heat, cook salt pork until well browned, about 10 minutes. Add onion and green pepper; cook until tender, stirring occasionally. Stir onion mixture, tomato sauce, salt, oregano, garlic powder, and pepper into beans; cook 40 to 50 minutes, until beans are tender and mixture thickens.