Can Beans And Rice Recipe
Ingredients
| 1 16-ounce package dry pink beans | ||
| Water | ||
| Salt pork | 1/2 Cup (16 tbs), diced | |
| Onion | 1 Large, diced | |
| Green pepper | 1 Large, diced | |
| Tomato sauce | 1 8 Ounce | |
| Salt | 2 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Hot cooked rice | 4 Cup (16 tbs) | |
Directions
1. Rinse beans with running cold water and discard any stones or shriveled beans. In 5-quart Dutch oven over high heat, heat beans and 6 cups water to boiling; cook 3 minutes. Remove Dutch oven from heat; cover and let stand 1 hour. Drain and rinse-beans.
2. Return beans to Dutch oven. Add 3 cups water; over high heat, heat to boiling. Reduce heat to low; cover Dutch oven and simmer 40 minutes, stirring occasionally.
3. Meanwhile, in 10-inch skillet over medium heat, cook salt pork until well browned, about 10 minutes. Add onion and green pepper; cook until tender, stirring occasionally. Stir onion mixture, tomato sauce, salt, oregano, garlic powder, and pepper into beans; cook 40 to 50 minutes, until beans are tender and mixture thickens.
2. Return beans to Dutch oven. Add 3 cups water; over high heat, heat to boiling. Reduce heat to low; cover Dutch oven and simmer 40 minutes, stirring occasionally.
3. Meanwhile, in 10-inch skillet over medium heat, cook salt pork until well browned, about 10 minutes. Add onion and green pepper; cook until tender, stirring occasionally. Stir onion mixture, tomato sauce, salt, oregano, garlic powder, and pepper into beans; cook 40 to 50 minutes, until beans are tender and mixture thickens.
Chef
