Ingredients

  • 1 pound pink beans (or dry pinto, sorted and damaged beans removed, about 2 cups dried beans, soaked overnight for 6-8 hours, no longer)
  • 8 cups water (or vegetarian broth)
  • 2 bay leaves
  • 2 teaspoons olive oil
  • 1/2 cup diced yellow onion (finely)
  • 1/2 cup green bell pepper (finely diced)
  • 1/4 cup cilantro (finely diced)
  • 3 cloves garlic (minced)
  • 1 cup no salt added tomato sauce (from one 15 oz can -- reserve extra sauce for rice)
  • 3 teaspoons culantro (Sazon, ey Achiote*, see note in recipe for how to make your own)
  • 2 teaspoons olive oil
  • 1/3 cup diced yellow onion (finely)
  • 1/3 cup green bell pepper (finely diced)
  • 1/4 cup cilantro (finely diced)
  • 2 cloves garlic (minced)
  • 1/2 cup no salt added tomato sauce
  • 3 teaspoons culantro (Sazon, ey Achiote*, see note in recipe for how to make your own)
  • 1/8 teaspoon adobo (or just a pinch)
  • 15 ounces pigeon peas (Goya Green, **, see note in recipe for a sub)
  • 3 cups water
  • 2 cups white rice (basmati)
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NutritionView more

790Calories
Sodium16%DV390mg
Fat8%DV5g
Protein73%DV37g
Carbs50%DV150g
Fiber92%DV23g

PER SERVING *

Calories790Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium390mg16%
Potassium2460mg70%
Protein37g73%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate150g50%
Dietary Fiber23g92%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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