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Arroz con Habichuelas1 lb small red beans*, soaked overnight** and cooked tender 3 cups rice 3 Tbsp olive oil 1/4 lb salted pork, washed and diced 1 medium onion, peeled and finely chopped 1 medium green pepper, chopped 1 Tbsp dried oregano Salt and ground pepper to taste
Directions: The added bonus of this recipe is the “pegao” or crusted over rice that forms when grains of rice stick to the bottom of a heavy cast aluminum pot after it cooks. For many, it is the best part of this dish. *You can use any dry bean for this recipe such as red kidney, pinto, black, or navy beans or black eyed peas. **Place beans in a strainer and throw away any broken beans or pebbles. Rinse beans under cold water, then place in a pot of cold water covering the beans by at least 2 inches of water. After being soaked overnight, drain beans and place them in a dutch oven or heavy bottomed pot to boil in 2 quarts of water over low-moderate heat until tender (about 1 hour depending on length of time soaked and age of beans).
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