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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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