Island Red Beans Habichuelas Coloradas Grandes Recipes

Steps:

• Preheat oven to 350.
• In a large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; saute until golden, about 10 minutes.
• Add rice and cumin; cook while stirring, for 1 minute.
• Stir in beans, tomatoes with liquid, water and hot pepper sauce. Break up the tomatoes with a spoon. Increase the heat to HIGH and bring to a boil.
• Transfer rice mixture to a lg. baking dish (11"x7"). Cover and bake until liquid is absorbed and rice is tender, about 25 minutes.
• FOR OAMC: Freeze in a labeled gallon ziploc bag after step 4(after allowing it to cool to room temp.). To serve, thaw in refrigerator, and bake according to directions above.

Steps:

• Heat water in a large saucepan or Dutch oven over medium-high heat. Add garlic, chili pepper, onion and cilantro and cook, stirring until onion is softened, 3-4 minutes. Add beans, tomato sauce, oregano, pepper and salt; stir to combine. add 1-3 cups water. (Usually the beans are covered by at least 1-inch of water. The more "wet" you like your beans, the more water you should add). Bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Serve sprinkled with cilantro, if desired.
• 8 servings about 3/4 cups each.
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