Arroz con Habichuelas (Beans and Rice)

• 3 tablespoons olive oil
• 1 yellow onion, minced
• 1 red onion, minced
• 2 cloves garlic, minced
• 1 red pepper, minced
• 1/2 teaspoon fresh chili pepper, minced
• 1 cup tomato puree
• 1 pound dried pinto beans, soaked overnight and drained
• Salt, freshly ground black pepper and chili pepper sauce to taste

1. In a large pot, warm the olive oil over medium heat.
2. Add both onions, the garlic, the red pepper and the chili pepper, stir and cook for 7 minutes, or until soft.
3. Add the tomato puree and stir.
4. Add the soaked and drained beans.
5. Add cold water to barely cover the beans, stir, reduce heat to medium-low and simmer for 2 to 3 hours, or until the beans are tender.
6. Check frequently to make sure that the cooking beans never become completely dry and at risk for scorching.
7. Add salt, pepper and chili pepper sauce to taste.
8. Serve with plain boiled white rice.

olive oil, yellow onion, red onion, garlic, red pepper, fresh chili pepper, tomato puree, pinto beans, salt

Taken from cooking.nytimes.com/recipes/6565 (may not work)