Dominican Style Rice And Beans

• 8 ounces red kidney beans
• 3 garlic cloves
• 1/2 green bell pepper
• 2 sprigs cilantro
• 1 medium onion
• 2 tablespoons vegetable oil
• 1 1/2 tablespoons tomato paste
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 medium tomatoes
• 2 tablespoons vinegar
• 2 cups white rice

1. Presoak beans overnight or for a minimum of 3 hours in a large container with enough water to generously cover. Drain water, transfer beans to a large stockpot, and cover with 5 cups of fresh water. Bring to a boil over high heat. Reduce the heat to medium, add the ham or bacon pieces, partially cover, and cook for 1 hour, stirring occasionally. Add 1 cup of water and continue cooking for 30 to 35 minutes.
2. Meanwhile, make a sofrito: In a food processor or blender, combine garlic, bell pepper, cilantro, and half of the onion and process to a coarse paste.
3. In a small skillet, heat the oil. Add the sofrito mixture, and cook for 1 minute. Add the tomato paste, salt, black pepper, tomato, vinegar, and remaining onion to the beans and cook for 5 minutes. Add the rice and cook uncovered for 10 minutes, stirring occasionally to prevent sticking.
4. Reduce the heat to low, cover, and cook for another 15 to 20 minutes. Use a large spoon to separate the rice and bean mixture from the sides of the pot (do not stir any further or the mixture will break up and take on a gluey consistency). The dish is done when the liquid has been absorbed and the rice is fluffy.

red kidney, garlic, green bell pepper, cilantro, onion, vegetable oil, tomato paste, salt, fresh ground black pepper, tomatoes, vinegar, white rice

Taken from www.food.com/recipe/dominican-style-rice-and-beans-522599 (may not work)