Puerto Rican Rice and Beans
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
1 lb. bag of Dry Red Kidney Beans3 ham hocks2 cups (approx.) of Tomato Sauce1 medium size onion, raw 3 cloves Garlichandful of fresh Cilantro, chopped1 pkg. Sazon Goya con Culantro y Achiote10 cups water
Night before, rinse beans and put in bottom of dutch oven with enough water to cover. Soak overnight. In morning, wash beans. Put ham hocks in bottom of dutch oven, return beans to the pot and bring to a boil. Reduce heat to low and cover. Around noon, make your sofrito by sauteing your onions, garlic, cilantro, Sazon and tomato sauce until it thickens. Add to beans and continue cooking on low until about an hour before dinner. Remove the bone and skin from the ham hocks and return meat to the pot. Serve over your choice of rice (this recipe does not have the rice calculated into the nutritional values).
Number of Servings: 12
Recipe submitted by SparkPeople user KAREBEAR525.
Number of Servings: 12
Recipe submitted by SparkPeople user KAREBEAR525.
Nutritional Info Amount Per Serving
- Calories: 288.2
- Total Fat: 1.7 g
- Cholesterol: 11.1 mg
- Sodium: 311.9 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 12.8 g
- Protein: 21.1 g
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