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Can Beans And Rice

Western.Chefs's picture
  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)
  Salt 2 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Pepper 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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3292 Calories from Fat 552

% Daily Value*

Total Fat 62 g95.1%

Saturated Fat 21.7 g108.7%

Trans Fat 0 g

Cholesterol 57.6 mg19.2%

Sodium 6084.7 mg253.5%

Total Carbohydrates 566 g188.6%

Dietary Fiber 71.9 g287.6%

Sugars 37.2 g

Protein 125 g250.6%

Vitamin A 33.9% Vitamin C 306.9%

Calcium 74.1% Iron 257.2%

*Based on a 2000 Calorie diet


Can Beans And Rice Recipe