Habichuelas - Beans:

Although we the Puerto Ricans have been stereotyped as only rice and bean eaters, we are a proud people and have nothing to apologize for when it comes to our food and the way it's prepared, and I know for a fact that there are many out there that would be more than happy to have a plate of our staples. And if I were in a position to feed the hungry I would be there .

Okay, gang, enough with the politics! Let's get the beans in the pot and start filling the kitchen with those aromas I told you about. Are you ready with the foundation (sofrito)? Today we are going to use it, so let's get going.

The sofrito recipe can be found on the foundation page.

Habichuelas negras - Black Beans

(Check the soup page.)

Note: The following recipe will work with the following types of beans.

Pinto beans Pink beans Habichuelas Rojas - Red Kidney Beans

1 - 1 lb. package red kidney beans

3 - tbs.. tomato paste (This is optional. You may use one can of tomato sauce instead.)

3 - tbs.. olive oil

4 - tbs.. salt

1- tsp. black pepper

2 - tbs.. oregano

1/4 lb. of cooking ham (ham steak) cut into small squares. (Ham adds a nice flavor but is also optional.)

1/4 cup sofrito

1. Check beans, look for stones, and discard any beans that are not whole.

2. Rinse beans in cold water, drain, and place in a 5-quart pot. Soak overnight in 5-6 cups water if you have time. However, if you would like to make them the same day, bring the beans to a boil in four cups of water, turn off the burner and let stand for an hour.

3. If you are using the beans that have soaked overnight, drain, add four cups of water, bring to a boil, lower heat and let simmer.

4. Brown the ham lightly in the olive oil. Add sofrito and stir. (WOW ! ) Now stir in the tomato paste and the rest of the ingredients. Once the flavors have blended and you have a nice consistency pour this mixture into the bean pot and stir.

5. Place the frying pan back on the stove and de glaze the pan with 1/2 cup of the broth from the bean pot and then return this mixture to the bean pot.

6. Let beans simmer for about 30 minutes at medium heat and reduce heat to a low simmer for about 1 1/2 hours stirring now and then. Add water as needed.

7. Taste for salt and other herbs and spices . You will know that the beans are ready when you can press them with a fork and they are soft to the touch, however, you don't want them too soft. the sauce should be fairly thick .

This dish is a fine accompaniment with any rice dish, especially basic white rice.