Classic Beans and Rice
This recipe comes by way of the TJ Ranch in Puerto Rico.
- 1 lb pinto beans, uncooked
- 6 cups water
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1/2 medium red bell pepper, chopped
- 1 medium ham hock
- 2 Tbs tomato paste
- 2 tsp oregano
- 2 tsp thyme
- 1/2 tsp Tabasco sauce
- 2 cups rice, uncooked
- Rinse beans and pick out any stones.
- Soak beans overnight in water, or, if preparing the same day, place beans in a pot of water and bring to a boil. Boil for 2 minutes and then turn off heat. Soak beans in the cooking water for 1 hour.
- Add all the remamining ingredients to the soaked beans, cover, and bring to a boil. Turn heat down and cook over medium heat for for 1 hour.
- Remove ham hock and place on a cutting board. Cool for a few minutes. Using a sharp knife, cut away the fatty skin and remove the meat from the bone. Chop meat into small pieces and return to pot and continue to cook for 1 hour more. The liquid will have boiled down to a thick, brown sauce, and the beans should be soft, but not mushy.
- Prepare rice: Place rice and water in a medium saucepan. Cover and bring to a boil. Without uncovering, reduce heat to simmer and cook for 18 minutes. Turn off heat and allow to rest for 5 minutes.
- Serve beans over rice.
Calories from Fat 13 (5%)
(2%)Total Fat 1g
(2%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 50g
(16%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.