Recipe: Habichuelas Coloradas Guisadas - Stewed Red Kidneny Beans (or any other bean)

Habichuelas Coloradas Guisadas - Stewed Red Kidney Beans
Many a Puerto Rican recalls a time when he or she ate a great plate of rice with Habichuelas Coloradas... bien guisadas! (well stewed). And then the sentence will continue with something like "Oh yeah, and on the side we also had....". The stewed red kidney bean is a definite favorite on white cooked rice, almost overshadowing whatever meat dish is also on the menu. Really makes for a satisfying meal.

Ingredients: (Tenderizing the beans)
1 lb. dry red kidney beans
2 quarts water

Method:
Check the beans for damages and foreign particles, which you will discard. Place the beans in a pot with water to cover. Swirl the water with your hand, and wait 5 minutes. Remove the floating beans, as these are damaged in some way. Drain the water out and rinse the beans under running water for a bit. Place the beans in a large pot with 2 quarts of water. Bring to a boil over high heat, cover with a lid, and lower the heat to medium. Continue boiling for anywhere from 1 to 1 hours -- until the beans are slightly tender. Drain the beans, making sure to reserve 2 cups of the water in which they were boiling. Place the beans back into the reserved water, until you've got the sofrito done.

Ingredients: (The Sofrito)
1 tablespoon Achiote Tinted Oil
1 oz. salt pork, diced (or any other chorizo or other sausage)
2 oz. lean cured ham - (jam n de cocinar), diced
1 onion, peeled and chopped
1 green pepper, seeded and chopped
2 medium-sized sweet chili peppers (aj es), seeded and chopped
2 cloves garlic, chopped fine or crushed
6 large fresh culantro leaves, chopped
1/4 teaspoon dry oregano, crushed between your fingers
About one-eighth teaspoon cumin powder (comino)
1/4 cup tomato sauce

Ingredients: (Additional)
Salt - 2 teaspoons or to taste
1/2 to 3/4 lb. calabaza (Hubbard squash), peeled and cut into pieces

Method:
In a heavy pot, heat the oil, then add the salt pork and the lean cured ham, and brown quickly over medium-high heat. Reduce the heat to low, wait a few seconds, then add the onion, green pepper, sweet chili peppers, garlic, culantro leaves, oregano, cumin, and tomato sauce. Continue cooking this sofrito for about 10 minutes or less, until the flavors are combined fragrantly. Don't forget to stir it occasionally. Add the beans, the calabaza, and the reserved water (see Tip #3 below). Now add the salt, and taste the sauce to see if it's good on seasonings. Raise the heat to medium-high and bring to a boil. Cover, leaving a space uncovered for the vapor to escape, and immediately reduce the heat to medium. Allow to cook for 20 minutes this way. Then remove the lid and continue cooking until the sauce has thickened to your liking.