Arroz con Habichuelas (Beans and Rice)
- Total Time
- About 2 hours 45 minutes
- Rating
- Comments
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Ingredients
- 3tablespoons olive oil
- 1yellow onion, minced
- 1red onion, minced
- 2cloves garlic, minced
- 1red pepper, minced
- ½teaspoon fresh chili pepper, minced
- 1cup tomato puree
- 1pound dried pinto beans, soaked overnight and drained
- Salt, freshly ground black pepper and chili pepper sauce to taste
Nutritional analysis per serving (8 servings)
269 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 13 grams protein; 323 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, warm the olive oil over medium heat. Add both onions, the garlic, the red pepper and the chili pepper, stir and cook for 7 minutes, or until soft.
- Step 2
Add the tomato puree and stir. Add the soaked and drained beans. Add cold water to barely cover the beans, stir, reduce heat to medium-low and simmer for 2 to 3 hours, or until the beans are tender. Check frequently to make sure that the cooking beans never become completely dry and at risk for scorching. Add salt, pepper and chili pepper sauce to taste. Serve with plain boiled white rice.
Private Notes
Comments
The recipe comes from an article about the cooking styles of the family of novelist Julia Alvarez and her husband, Bill Eichner, who live(d) on a farm in Vermont. Alvarez grew up in the DR and the articletouches on her family's history and her own travels. https://www.nytimes.com/1997/03/23/magazine/the-farm-team.
I wish these recipes where prepared by a spanish-speaking Caribbean person, cook, or chef.
You can just think of this as Irish rice and beans.
The recipe comes from an article about the cooking styles of the family of novelist Julia Alvarez and her husband, Bill Eichner, who live(d) on a farm in Vermont. Alvarez grew up in the DR and the articletouches on her family's history and her own travels. https://www.nytimes.com/1997/03/23/magazine/the-farm-team.
Where's the RICE? There are no instructions on when to add the rice.
Unless it's been revised since your comment, the last line of the recipe reads 'Serve with plain boiled white rice.'