Arroz con Habichuelas
1 lb small red beans*, soaked overnight** and cooked tender
3 cups rice
3 Tbsp olive oil
1/4 lb salted pork, washed and diced
1 medium onion, peeled and finely chopped
1 medium green pepper, chopped
1 Tbsp dried oregano
Salt and ground pepper to taste
The added bonus of this recipe is the “pegao” or crusted over rice that forms when grains of rice stick to the bottom of a heavy cast aluminum pot after it cooks. For many, it is the best part of this dish.
*You can use any dry bean for this recipe such as red kidney, pinto, black, or navy beans or black eyed peas. **Place beans in a strainer and throw away any broken beans or pebbles. Rinse beans under cold water, then place in a pot of cold water covering the beans by at least 2 inches of water. After being soaked overnight, drain beans and place them in a dutch oven or heavy bottomed pot to boil in 2 quarts of water over low-moderate heat until tender (about 1 hour depending on length of time soaked and age of beans).