20130708_173956

PUERTO RICAN BEANS AND RICE

1 (16 oz.) pkg. dry pink beans

1 lg. onion, diced

1 lg. green pep­per, diced

1 (8 oz.) can toma­to sauce

12 tsp. salt

12 tsp. oregano leaves

14 tsp. gar­lic pow­der

14 tsp. pep­per

4 cups hot cooked rice

About 2 hours before serv­ing:

Rinse beans with run­ning cold water and dis­card any unwant­ed beans.  Add 3 cups water; over high heat; heat to boil­ing. Reduce heat to low; cov­er and sim­mer 40 min­utes, stir­ring occa­sion­al­ly.

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 mix thick­ens. Serve mix­ture spooned over rice.  Makes 6 serv­ings.