Arroz Con Habichuelas

• 3 tablespoons olive oil
• 1/4 lb smoked ham
• 1 cooking green pepper
• 1 large onion
• 4 cloves garlic
• 2 pounds of red beans
• 2 ham broth bouillon cubes,
• 1 cup tomato sauce, NOT paste
• 1/2 teaspoon dry oregano leaves
• 2 medium potatoes
• 1 cooking pumpkin
• 3 cups of long grain white rice

1. Cube the smoked ham
2. Dice the green pepper
3. Dice the onion
4. Mash the garlic
5. Boil rice and beans
6. Dilute the boulioun in one cup of water
7. Cube the potatoes
8. Cube a 4"x6" piece of the pumpkin
9. Boil beans for about an hour after soaking them overnight, reserve three cups of their liquid.
10. Using a deep stock pot, heat the oil over a medium heat and saute the ham, until it starts to get a light golden color on some of it. Add the garlic, stir in, add the diced green peppers and the onion. Stir frequently to avoid burning. This process should take 5 minutes. The onions will become translucent and it will begin to smell good!
11. Add the beans with their liquid, the diluted broth, the tomato sauce, and the oregano. Stir to mix. Let it boil at medium heat for 5 minutes.
12. Add the cubed potatoes and pumpkin. Stir. Lower the heat to Low - do not cover - and let it simmer until the potatoes and pumpkin are tender and the sauce thickens (about 45 to 60 minutes). If, when you add the potatoes and pumpkin there is not enough liquid, add water little by little until there is enough to cover everything. If the sauce does not thicken enough, simmer longer (or if you are in a hurry, mash 2 or 3 extra pieces of the potatoes or pumpkin and add to the pot).
13. Correct the seasoning - You can add salt if needed, a little ground black pepper (if you like) and if it tastes a little acid, add 1/2 teaspoon of sugar.
14. Serve over white rice.

olive oil, ham, green pepper, onion, garlic, red beans, ham broth bouillon cubes, tomato sauce, oregano, potatoes, pumpkin, long grain white rice

Taken from www.epicurious.com/recipes/member/views/arroz-con-habichuelas-51214601 (may not work)