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From: The Ethical Gourmet by Jay Weinstein

A pairing of beans with a grain, such as rice or barley, provides all of the essential amino acids for complete protein. This classic Caribbean pairing is a main course, great served with various salads and side dishes such as fried yuca (cassava root) and ground plantain cakes (called mofongo), which may or may not include meat.
   Sazon or Accent is optional, but will make the dish more authentic. Also, don't neglect to soak the beans; long soaking is traditional for this dish.
Serves 8



• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, sliced
• 1 teaspoon dried oregano
• 2 bay leaves
• One 8-ounce can tomato sauce (such as Goya Spanish style)
• 2 teaspoons adobo (seasoned salt) or salt and pepper to taste
• 1/2 teaspoon Goya Sazon or Accent seasoning (optional)
• 1/2 small bunch fresh cilantro, including stems, roughly chopped (optional)
• 2 cups (1 pound) dried red beans, soaked overnight in 1 quart cold water, drained


Heat the olive oil in a pot large enough to hold all the ingredients.

Saute the onion and garlic over medium heat for 5 minutes.

Add the oregano, bay leaves, tomato sauce, adobo, and Sazon (if using).

Bring to a simmer and add the cilantro (if using) and beans, adding enough water to cover (about 3 cups).

Bring to a boil, then reduce to a low simmer and cook 1 1/2 hours, covered, until the beans are tender enough to mash between two fingers.



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