By Tish on June 05, 2003
"The recipe is very flexible in the type of chiles used. Blend a couple of types for complexity. The dish is also great for splashing on your favorite hot sauce too. You can also add beer instead of water when things are looking a bit too dry. It also can be fun to mix in a few different types of beans, like black beans and pintos. It isn't a requirement to use a pressure cooker, but it is fast and the flavor from the ham hock to the beans is greater. From: the First Bay Area Chile Heads HotLuck"
Serving Size: 1 (2041 g)
Servings Per Recipe: 1
"I read this recipe but did not even try it. I have been married to a puerto rican for more than 35 years and have been to Puerto Rico many, many times and have never seen rice and beans prepared in any way even close to this...."
"Hi, guys, We'd been using fresh green jalapeÃ±o peppers in Puerto Rico for the last several decades in our "racaÃto". We also use "ajicitos" (habanero pepper's cousins) for basically all our beans, stews, sofritos, etc. It's a milder version of common habanero. We also use caballero hot peppers for "cuajitos" (stew), morcillas, rabo encendido, and other dishes. We add the caballero peppers to the pots while cooking those dishes. For all other dishes that are not cooked with "chiles", we have two different options ("piques"): 1. Pique de botella (pique criollo) 2. Pique verde boricua Greetings!"
"Linda is correct, puertoricans don't add jalapenos to their rice and beans. They do however make their own hot sauce from pineapples and hot peppers which they bring to the table and can be added to the bean dish for those people that like "pique". They also typically add ham or salchichon to the beans."
"In Puerto Rico, jalapenos are not used. The food isn't hot, except when hot sauce is used as a condiment"