Rice and Beans

A staple of Colombian (and other Hispanic cultures) meals. My husband likes to cook the beans with pigs feet and eats it alone with the rice. I don't like the greasiness of pigs feet so I am posting a more "generic" recipe here.

• Ready In: 40 mins
• Serves: 8
• Yields: 4 cups

Ingredients

• 2  tablespoons olive oil
• 4  slices bacon, diced
• 1⁄4 cup onion, chopped
• 1⁄4 cup  red pepper, diced
• 2  garlic cloves, minced
• 2 (15 1/2ounce) cans red kidney beans
• 1 1⁄2 ounces  sazon goya (or other brand, found in international aisle)
•  water
• 6  ounces tomato paste
•  salt
• 1  tablespoon cilantro, chopped
• 1  teaspoon oregano, chopped or 1⁄2 teaspoon ground oregano
• 2  cups cooked rice (your recipe)

Directions

1. In a medium saucepan, saute bacon in olive oil over medium low heat until fat starts to render.
2. Add onions and red pepper; cook 10 minutes, stirring occasionally.
3. Add garlic, cook 3 minutes.
4. Add red kidney beans, sazon, tomato paste, salt to taste and water to cover; stir well to combine.
5. Cover saucepan and cook at least 30 minutes or until beans are done to desired consistency (I like them kind of mushy).
6. During last 5 minutes of cooking add in cilantro and oregano.
7. Serve over rice, or along side.