Cuban Red Beans with Rice

• 8 ounces, weight Dry Red Kidney Beans
• 6 cups Water
• 1/2 cups Diced Onions
• 1/2 cups Diced Green Pepper
• 3 cloves Chopped Garlic
• 1 Tablespoon Olive Oil
• 1 whole Beef Bone (with Marrow In It)
• 6 ounces, weight Ham (cut In Large Cubes) Raw
• 1 whole Cuban Chorizo (they Come Already Cooked)
• 4 slices Cooked Bacon, Chopped
• 1/2 Tablespoons Salt
• 1/2 teaspoons Black Pepper
• 1 teaspoon Cumin
• 4 whole Red Potatoes
• 1 can Tomato Sauce (4 Oz. Can)
• 1 cup Uncooked White Cabbage, Cut Into Large Pieces
• 1 pound Butternut Squash Or Pumpkin, Cut Into Large Cubes

1. Soak the beans in a very large pot overnight, covered with 4 cups of water.
2. The next morning keep the beans in the pot with the same water you soaked them in overnight, but add two cups of additional water.
3. Put the pot over medium-high heat and bring to a boil, then simmer on medium or medium-low heat for two hours, stirring every 20 minutes.
4. If beans are sticking to the bottom of the pot turn the heat down a bit.
5. In a frying pan over medium heat stir fry the onion, green pepper and garlic in olive oil until the onions are softened (about 5 minutes).
6. Then add the stir fry into the pot of beans.
7. Then add the beef bone, all of the meats and the spices and cook for 2 hours on medium heat.
8. Then add all of the other ingredients and simmer until meat, beans and potatoes are tender about 15 minutes.
9. Serve over white rice.

red, water, onions, green pepper, garlic, olive oil, weight ham, they, bacon, salt, black pepper, cumin, red potatoes, tomato sauce, white cabbage, butternut

Taken from tastykitchen.com/recipes/main-courses/cuban-red-beans-with-rice/ (may not work)