PUERTO RICAN RICE AND BEANS (PINK BEANS)
Again, another recipe from my boyfriend. The Goya brand products in this recipe can usually be found in the international section or Mexican section of your grocery store. Although I use Pink Beans for this recipe, please feel free to substitute Goya Kidney Beans or Pinto Beans.
Provided by Michelle Figueroa
Categories Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in saucepan on medium. Add ham and sauté for about 5 minutes.
- Add Sofrito, Recaito and garlic and sauté another 5 minutes.
- Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
- Serve over hot rice.
- Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.
Nutrition Facts : Calories 407.5, Fat 8.6, SaturatedFat 1.5, Cholesterol 9.1, Sodium 650.4, Carbohydrate 65.8, Fiber 7.3, Sugar 1.4, Protein 17.2
PINK BEANS IN TOMATO SAUCE
I learned to make this dish after I got married once I realized my husbands family is addicted to it! It is served over rice, and I normally make fried chicken or baked chicken to go along with it, but it goes great with bbq as well! --When I was on vacation this summer, I couldn't find pink beans where I was, but red beans or kidney beans can easily be substituted as well as canilini beans. Pink beans its just a personal preference and what my husband likes!
Provided by Palis Favorites
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put a little olive oil in the bottom of a pot, enough to cover the bottom.
- Add the diced carrots, potatoes, garlic, and green peppers to the olive oil. Add the oregano and sazon (optional) and stir until its barely lightly browned.
- Add the pink beans and tomato sauce while stirring. Let simmer for a minute, then add the chicken stock. You want the chicken stock to cover everything in the pot and be about an inch or so above the ingredients in the pot.
- Let simmer for about 6-7 minutes or until the potatoes and carrots are cooked.
- Serve over rice!
Nutrition Facts : Calories 264.1, Fat 1.6, SaturatedFat 0.4, Cholesterol 1.8, Sodium 588, Carbohydrate 50.6, Fiber 8.5, Sugar 4.3, Protein 14.1
PINTO BEANS IN SPICY TOMATO SAUCE
This is a recipe I came up with as a substitute for canned chili beans. This is not spicy really but this is usually what you will find the beans called in the grocery aisle. I don't care for kidney beans so I use pintos, but I am sure they would work also. Cooked beans freeze well so it makes sense to cook the whole package and be done.
Provided by Amy in Kansas
Categories Beans
Time 10h
Yield 10-12 cups
Number Of Ingredients 9
Steps:
- Sort and rinse beans to remove bad beans, rocks and dirt.
- Soak overnight or between 6-8 hours.
- Drain and rinse soaked beans.
- Add enough water to cover beans for cooking and add salt, pepper, garlic powder and onion powder. Cook until tender, approximately 2 hours.
- When cooked, drain water from beans.
- Add tomato sauce, chili powder, garlic powder and onion powder.
- Heat through to meld flavors.
- Cool and freeze 2 cups of beans in sauce in quart bags.
Nutrition Facts : Calories 356.9, Fat 1.7, SaturatedFat 0.3, Sodium 1883.4, Carbohydrate 66, Fiber 16.4, Sugar 6.1, Protein 21.2
GREEN BEANS IN TOMATO SAUCE
Make and share this Green Beans in Tomato Sauce recipe from Food.com.
Provided by Alan in SW Florida
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook green beans in boiling water to cover 5 to 10 minutes or to desired degree of doneness; drain and set aside.
- Saute onion and garlic in hot oil in a large skillet over medium-high heat 5 minutes or until onion is tender.
- Add tomato sauce and sugar; cook, stirring often, 5 minutes. Add green beans, salt, pepper, and vinegar; cook 5 minutes. Sprinkle with parsley, and serve immediately.
Nutrition Facts : Calories 135, Fat 7.1, SaturatedFat 1, Sodium 743.7, Carbohydrate 17.8, Fiber 5.1, Sugar 7.9, Protein 3.1
STRING/GREEN BEANS IN CHUNKY TOMATO SAUCE
This is a recipe from Lidia's Italian American Kithchen. The traditional beans used in this recipe are the Italian string beans - the flat wide ones. Due to the acidity of the tomato sauce they will turn olive green in the cooking process. This recipe is posted by request. I haven't tried it yet.
Provided by PanNan
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in large, heavy skillet over medium heat.
- Smash the cloves of garlic and toss them into the pan.
- Cook, shaking the pan, until lightly browned, about 2 minutes.
- Scatter the beans over the oil, season them lightly with salt and red pepper, and turn with tongs until they begin to wilt, about 3 minutes.
- Meanwhile, crush the tomatoes coarsely with your hands and add them to the beans.
- Cover the pan, cook until the beans are tender- about 10 minutes.
- Taste and adjust seasoning to your liking, and serve hot.
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- Cover the beans with 2 inches of water and bring to a boil. Cover and remove from the heat. Let stand for 1 hour, then drain.
- Cover the beans with 4 inches of fresh water. Add the sage sprig, whole garlic clove, bay leaf and 2 tablespoons of the olive oil. Bring to a boil and cook over moderately low heat for 30 minutes. Season the beans with salt and cook for about 15 minutes longer, until the beans are tender; drain and discard the sage, garlic and bay leaf.
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