INGREDIENTS

INSTRUCTIONS

I don't know if the following is authentic Puerto Rican red beans and
rice recipe as it didn't come from an ethnic or regional cookbook,  but
I can say that it is very good, from a book about rice, and  different
from a Southern red beans and rice recipe.  Most red bean and rice
recipes cook the vegetables with the beans for  an extended time.  This
recipe stir-fries the vegetables for a  crunchy texture that I think is
good.  This is a Puerto Rican style red bean and rice dish.  Basically
you  mix some crunchy vegetables into some rice (see recipe for "Rice
and  Vegetables"), serve some well flavored beans over the rice, and
then  some more of the vegetables on top of the beans. It's also very
good  if you make yellow rice with 1/4 tsp turmeric.  First you make
the beans.  Bay leaf and cinnamon flavoring give them a  great taste:
Heat the oil in a large heavy saucepan.  Add the onions and saute,
stirring, until coated with oil.  Cover and cook over very low heat,
stirring occasionally, until golden brown, about 15-minutes. Stir in
the garlic and saute, uncovered for 3-minutes.  Add the beans and the
broth to the onion.  Heat to boiling and cook,  covered, over low heat
for 2 hours.  Add the bay leaves and cinnamon.  Cover and continue to
cook until the beans are very tender, about 1  hour more. Season with
salt and hot red pepper sauce.  The beans can  be prepared up to
24-hours before serving.  Reheat adding additonal  broth if necessary.
HOWARD_W@HOLONET.NET  ("HOWARD E. WITTENBERG")  REC.FOOD.RECIPES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 345
Calories From Fat: 153
Total Fat: 17.1g
Cholesterol: 0mg
Sodium: 3466.5mg
Potassium: 997.2mg
Carbohydrates: 29.3g
Fiber: 9.3g
Sugar: 6.4g
Protein: 19.8g