Grandma’s Puerto Rican Rice and Beans was to die for! I learned the secret family recipe by watching her cook it over and over throughout my childhood, and then my Mom helped me to refine my method when I was in college.
- 1 green pepper diced
- 1 medium onion diced
- 3-4 cloves of garlic
- 1 Tbsp Oregano
- 1 lb. Country Style ribs (if you follow the Yellow Rice and Pork recipe, use the fat and bones left from that recipe in this recipe)
- 4 – 15oz cans of Progresso red kidney beans rinsed OR 1 lb. bag of dried red kidney beans (soaked in water overnight and periodically drained)
- 1 – 15oz can of tomato sauce
- 1 pint of water
- 1 tsp salt
- 2 Tbsp red cider vinegar
- ~ 1 cup Spanish Olives stuffed with red pimentos
- Sauté diced peppers and onions in 6-8 quart covered pot with 2 Tbsp oil until soft and translucent. Remove from pot and set aside.
- While vegetables are being sautéed, take garlic cloves and 1 tsp of salt and mash them with a mortar and pestle until a paste is created. Add 1 Tbsp of Oregano and mash together. Add 2 Tbsp of cider vinegar and mix together. Set mortar and pestle with garlic mixture aside until later.
- Sauté country style pork ribs in 2 Tbsp oil until brown and pan is caramelized. If you follow the Yellow Rice and Pork recipe, use the fat and bones left from that recipe in this recipe.
- When the pork is done sautéing, add the garlic mixture in the mortar and pestle into the pan with the pork and stir around letting the garlic-oregano-vinegar mixture to cook slightly and pickup the caramelized meat residue.
- Add the can of tomato sauce and the 1 pint of water and the cans of beans.
- Add the sautéed green peppers and onions and Spanish olives.
- Stir the pot and bring to a simmer. Cook covered for approximately 45-60 minutes. Dried beans will take a bit longer. Make sure they are soft.
- Serve over white rice or Yellow Rice and Pork recipe.