"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pink Beans (Habichuelas Rosadas) Recipe

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This recipe for Pink Beans (Habichuelas Rosadas), by , is from The Jay and Gary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, February 11, 2009


1 16-oz pkg. dried pink beans
8 c. water
1 c. ham or other pork, chopped
1 lg. onion, chopped
1 bell pepper, chopped
4 garlic cloves, minced
2 T. olive oil
2 packets Sazon Goya con Culantro y Achiote
1 8-oz. can tomato sauce
1 tsp. salt
1 tsp. black pepper
1/2 tsp. oregano

Soak beans overnight in eight cups water. Save water. In a large pot, bring beans and water to boil and cook on medium-high for 20 minutes. Saute pork, onion, bell pepper and garlic in olive oil. Transfer to beans and return to a boil. Lower heat and simmer covered until beans are tender, about two hours. Add all other ingredients and continue cooking for about 15 minutes. Serve with rice.




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