Congri Cubano

For The Beans

1/2 lb Red beans
1/2 Green bell pepper
1 md Onion; quartered

For The Sofrito

1 tb Olive oil
1/2 Green bell pepper; seeded and diced
1 lg Onion; diced
4 cl Garlic; minced
1/2 c Tomato sauce
1/2 ts Fresh oregano

To Finish The Dish

2 c Converted rice
1 Bay leaf

Soak the beans overnight with enough water to cover by 3 inches. Discard the soaking water. Add the green pepper, onion and 6 cups of fresh water to the bean pot, bring to a boil and turn down the heat. Cook at very low heat until beans are cooked through, about 1 1/2 to 2 hours. Drain the beans and reserve cooking liquid. This can be done ahead. (Or, open 2 cans red beans, rinse and drain). To make the sofrito, heat olive oil in a large skillet with cover. Add pepper and onion and cook for about 3 minutes. Add the garlic, tomato sauce and oregano, stir and cook for another 2 minutes. Add the rice to the skillet and stir. Add the bay leaf. Measure 4 cups of beans the bean cooking liquid and add to the rice.( if using canned beans add water) Continue to stir at high heat until it comes to a boil. Turn heat down to simmer, add cooked beans, stir very gently, cover skillet and cook for 20 minutes.

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