Congri cubano

1. Soak the beans overnight with enough water to cover by 3 inches.
2. Discard the soaking water.
3. Add the green pepper, onion and 6 cups of fresh water to the bean pot, bring to a boil and turn down the heat.
4. Cook at very low heat until beans are cooked through, about 1 ½ to 2 hours.
5. Drain the beans and reserve cooking liquid.
6. This can be done ahead.
7. (or, open 2 cans red beans, rinse and drain).
8. To make the sofrito, heat olive oil in a large skillet with cover.
9. Add pepper and onion and cook for about 3 minutes.
10. Add the garlic, tomato sauce and oregano, stir and cook for another 2 minutes.
11. Add the rice to the skillet and stir.
12. Add the bay leaf.
13. Measure 4 cups of beans the bean cooking liquid and add to the rice.
14. ( if using canned beans add water) continue to stir at high heat until it comes to a boil.
15. Turn heat down to simmer, add cooked beans, stir very gently, cover skillet and cook for 20 minutes.
16. Nutritional info per serving: 306 cal; 11g pro, 58g vcarb, 4g fat (11%), 1. 5g fiber, 2 mg chol, 136g sodium exchanges:.
17. 9 veg, 3. 5 bread,.
18. 5meat,.