Puerto Rican Rice And Beans

• Sofrito
• half a bunch coriander, stems removed, chopped
• 1 green pepper, chopped
• 1 onion, chopped
• 4 garlic cloves, chopped
• 3 tablespoons water
• Puerto Rican Beans
• 3 tablespoons canola oil
• half sofrito recipe, above
• 2-3 sliced smoked ham shanks
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 green pepper, chopped
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano leaves
• 1.5 teaspoons cumin
• 1.5 teaspoons smoked sweet paprika
• .5 teaspoons cayenne pepper
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 29 oz can pink beans
• half 28 oz can diced tomatoes
• bay leaf

1. Whirl the sofrito ingredients in the blender until they form a smooth sauce. Freeze half of the batch for another time.
2. In a large saute pan, heat the canola oil over medium heat. Add the half recipe of sofrito and the ham hocks, and cook for a few minutes. Add the onions, green peppers and garlic and cook, stirring occasionally, until the onions are soft and translucent but not colored.
3. Add the tomato paste, cumin, oregano, paprika, cayenne and salt and pepper. Cook for a few minutes until the mixture is well-amalgamated.
4. Stir in the beans and tomatoes, and add a little water so that the beans are like a stew, but not too soupy. Tuck the bay leaf in and simmer for about 20 minutes, or until the green pepper is tender. Taste for seasoning.
5. Just before serving, take out the sliced smoked shanks and separate the meat from the bones and fat. Cut the meat into small chunks and stir it into the beans.
6. Serve with plain steamed rice. Enjoy!

coriander, green pepper, onion, garlic, water, beans, canola oil, sofrito recipe, ham shanks, onion, garlic, green pepper, tomato paste, oregano, cumin, paprika, cayenne pepper, salt, pepper, pink beans, tomatoes, bay leaf

Taken from food52.com/recipes/2432-puerto-rican-rice-and-beans (may not work)