Subject: RECIPE: Cuban Beans
From: ecl@mtgzz (Evelyn C. Leeper)
Date: 21 Feb 86 05:14:03 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE CUBAN-BEANS MV "28 Jan 86" 1986
.RZ "CUBAN (PUERTO RICAN) BEANS" "Beans like they cook in many Caribbean countries"
This recipe is from my mother, who undoubtedly got it from one of my
father's relatives.  I've seen it described as being from various countries,
but it will always be Puerto Rican beans to me.
.PP
Any dried beans can be used, but kidney beans and navy beans are the best.
Chick peas aren't bad either.
You can use a ham bone for flavoring instead of the olive oil if you
don't mind using ham.
.IH "Serves 4"
.IG "1 lb" "dried beans" "500 g"
.IG "1" "onion, diced"
.IG "\(14" "green pepper, diced"
.IG "3 cloves" "garlic, diced"
.IG "8 oz" "tomato sauce" "250 ml"
.IG "2 Tbsp" "olive oil" "30 ml"
.IG "2 tsp" "salt" "10 ml"
(You can vary the amount of salt according to preference.
My mother uses 
.AB "1 Tbsp" "15 ml" ")"
.PH
.SK 1
Soak the beans for at least two hours (overnight is okay too).
Change the water and bring to a boil.
.SK 2
Add the onion, pepper, and garlic; cover and simmer for 1 hour.
.SK 3
Add the tomato sauce, olive oil, and salt: cover and simmer 1 more hour.
(Be sure to keep the beans covered with liquid, adding more water if
necessary.)
.IH "Rice to go with it"
.IG "2 cups" "water" "500 ml"
.IG "1 cup" "long-grain rice" "200 g"
.IG "1 tsp" "salt" "5 ml"
(You can vary the amount of salt according to preference.)
.PH
.SK 1
Bring the water to a boil
.SK 2
Add the rice and salt.
.SK 3
Cover and let simmer for 20 minutes.
.NX
This makes a very good main course or side dish.
.SH RATING
.I Difficulty:
easy.
.I Time:
2 hours soaking, 5 minutes dicing, 2 hours cooking.
.I Precision:
the rice is the only part you need to measure.
.WR
Evelyn C. Leeper
AT&T Information Systems, Holmdel NJ
...ihnp4!mtgzz!ecl