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Rita Moreno’s Abichuelas Rojas
1 lb. red kidney beans (or any red beans)
About 3 qts. water
4 oz. lean salt pork, cubed
1 sweet chili pepper, chopped
1 green bell pepper, chopped
1 large onion, peeled and chopped
2 coriander leaves, chopped
One 8-oz. can tomato sauce
Salt to taste
- Bring beans to boil in water and simmer for 1 1/2 hours. (It is not necessary to soak beans; in fact, they taste better if boiled only.) Remove any scum from top of water as beans boil.
Render salt pork in skillet over medium heat until pork is crisp; pour off some of the excess fat and discard. Add both kinds of peppers, onion and coriander leaves. Cook until vegetables begin to soften (about 5 minutes); add tomato sauce and salt to taste. Mix well to blend.
Add salt pork mixture to cooked beans. Summer about 2 more hours or until beans are soft enough to be enough squashed between thumb and forefinger. Serves 8.