Puerto Rican Red Beans and Rice

This may not look like the most appetizing meal... but don't allow looks to deceive you. This red beans and rice dish is a staple in Puerto Rico and it is delicous!!! 

I got brave and decided to make the Puerto Rican beans from a cook book we bought on our trip. I was pleasnantly suprised by how good they turned out! I had never made beans that didn't come straight out of the can before and now I don't think I can ever go back. 

These are not just your average beans... they have a few surprises in there to spice things up. 

Puerto Rican small red bean stew

Preparation time: 25 minutes
Soaking time: 8–12 hours
Cooking time: 1 1/2 hours

 

1 pound dried small red beans
2 quarts water
1 1/4 cups cubed, fresh calabaza or pumpkin (I used Acorn Squash instead, but you can also use canned pumpkin)
1/4 cup tomato paste

Sofrito:
1 teaspoon olive oil
1 onion, chopped finely
4 cloves garlic, minced
1/4 cup fresh cilantro leaves, 1 tsp cumin, 1/2 tsp dried oregano, 1 tsp crushed bay leaves

Rinse and drain dried red beans. Place in a pot, cover with water, and soak for 8–12 hours. Drain beans and place in a large, heavy pot with 2 quarts water. Add calabaza or pumpkin, cover pot, and bring to a boil. Continue to boil over medium heat for 1 hour. If using fresh pumpkin, slightly mash the pumpkin. To prepare sofrito, heat vegetable oil in a heavy pot. Add all sofrito ingredients and sauté for approximately 10 minutes, stirring occasionally. Add sofrito and tomato paste to cooked beans and pumpkin mixture. Cook for an additional 30 minutes to allow mixture to thicken, stirring occasionally. May need to add additional water, as mixture should be moist.