Arroz con Habichuelas (Beans and Rice)

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, minced
• 1 red onion, minced
• 2 cloves garlic, minced
• 1 red pepper, minced
• ½ teaspoon fresh chili pepper, minced
• 1 cup tomato puree
• 1 pound dried pinto beans, soaked overnight and drained
• Salt, freshly ground black pepper and chili pepper sauce to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    358 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 13 grams dietary fiber; 5 grams sugars; 17 grams protein; 857 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Six to eight servings

Preparation

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.
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.

About 2 hours 45 minutes