Puerto Rican Style Rice And Beans

Directions

1. Soak the beans overnight or possibly use the quick soak method.
2. Heat the oil in a heavy saucepan or possibly Dutch oven. Saute/fry the onions over low heat, stirring frequently, covered, till the onions are carmelized to a rich golden, about 15 min. Stir in the garlic and saute/fry, uncovered, about 3 min longer.
3. Add in the beans and the broth. Simmer, covered, for 2 hrs, adding more water if needed to keep the beans moist. Add in the bay leaf and cinnamon and continue to simmer till the beans are very tender, about 1 hour longer.
4. Add in salt and Tabasco to taste.
5. Cook the rice till tender and the liquid is absorbed. While the rice is cooking, heat the oil in a large heavy skillet, preferably nonstick, and add in the onion, carrot and celery. Saute/fry over medium-low heat, stirring, till tender but not brown, 8 to 10 min. Stir in the garlic and saute/fry 2 min longer. Add in the red onion and pepper and continue to saute/fry till the pepper is crisp-tender, about 3 min. Remove from heat. Set aside about 2 Tbsp. of the vegetable mix for garnish. Stir the rest of the vegetable mix into the cooked rice with a fork, fluffing the rice as you combine the ingredients.
6. Bring the rice and beans to the table in 2 large serving bowls. To serve, place a spoonful of rice in a shallow soup bowl, then spread rice to the edges. Place a ladleful of beans in the center of the rice, top with reserved vegetables, and serve.
7. COMMENTS: This is very tasty, but you really need the vegetable saute/fry for the rice to get the best flavor and texture. Beans and plain rice just weren't as good.