Mom's Authentic Puerto Rican Rice and Beans

6 servings; MFP - "Puerto Rican Rice and Beans 020324"  https://www.myfitnesspal.com/recipe/view/132791278636141

• 3/4 pound dry pinto beans, soaked

• 1-2 bay leaves

• 2 teaspoons olive oil

• 3/4 cup finely diced yellow onion

• 3/4 cup finely diced green bell pepper

• ¼ cup finely diced cilantro

• 3 cloves garlic, minced

• 10g MSG

• 2.25 tsp coriander

• 2.25 tsp garlic

• 1/2 tsp cumin

• 1.5 tsp oregano

• 0.5 tsp turmeric

• 15 oz can no salt added tomato sauce

• 9 g veggie broth concentrate

1. Soak the beans and bay leaf for 6-8 hours in 6-8 cups of water or broth; you want about 1 inch of liquid on top of the beans. 

2. Pressure cook beans and bay leaves for 50 mins HP; 10 mins NR.  Drain but save some water to thin if needed.

3. Make Sofrito. In pan, sauté onion and green pepper; add cilantro and garlic and sauté.

4. Bring heat to low and add tomato sauce, sazon.

5. Blend.

6. Simmer for 2-3 minutes.

7. Add your sofrito to the beans and simmer uncovered over medium low heat for 20-30 minutes, stirring occasionally.

https://www.ambitiouskitchen.com/video-moms-authentic-puerto-rican-rice-and-beans/

Stovetop: After you soak the beans, bring beans to boil for 1-2 minutes, then reduce heat to low, cover and simmer gently for 1-2 hours or until beans are tender and soft. The last half hour that your beans are cooking you can begin to make your sofrito (see below), or once the beans are done cooking you can turn the heat off and allow the beans to sit while you cook your sofrito. It’s just up to your advancement level of cooking and preference. REMOVE THE BAY LEAF BUT DO NOT DRAIN THE BEANS. The liquid is essential to the recipe!