Creamy Skinned Beans with Paprika Oil (Porotos Pelados)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups dried white beans, great northern beans, white kidney beans, cranberry beans, or black-eyed peas 1 teaspoon baking soda 1 chicken bouillon cube, crumbled
salt, to taste 3 tablespoons lard or vegetable oil 1/2 cup finely chopped onion
3 tablespoons red bell pepper 1/4 carrot, peeled and very finely diced 1/4 carrot, peeled and coarsely grated
1 clove garlic, finely minced 1/2 cup long-grain rice paprika oil



1 Pick through the beans, and remove any small stones or other foreign objects. Rinse the beans, and place in a large bowl. Add about 2 quarts of cold water, and soak overnight in a cool place.
2 Drain the beans, and place in a heavy pot. Add enough water to cover the beans by 1 inch, and bring to a boil over high heat. Add the baking soda, and boil 1 minute. Drain, and rinse the beans under cold running water. Hold the beans in a bowl of cold water, while you peel them by rubbing them between your palms.
3 Return the beans to the pot. Add enough hot water to cover by 1-1/2 inches. Add the bouillon cube and salt. Bring to a boil over high heat, reduce the heat, and simmer covered until the beans are soft but still hold their shape, 15 minutes.
4 Meanwhile, heat the lard in a small skillet over medium heat. Add the onion, bell pepper, diced and grated carrot, and minced garlic; saute over medium heat until softened and fragrant but not brown, 5 minutes. Season with salt.
5 Add the onion mixture and the rice to the beans; simmer covered until the rice is tender, 20 minutes. Add more water if necessary; the dish should be almost soupy. Taste and adjust the seasonings.
6 Meanwhile, make the paprika oil.
7 To serve, spoon the beans into earthenware bowls or deep plates, and drizzle with the hot paprika oil.

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