Sunday, April 26, 2009

Puerto Rican-style Beans and Rice

2 cans pink beans, undrained
2 small cans V-8 juice
2 potatoes, peeled and diced
lunchmeat ham, shredded
2 cups water
recao leaves or cilantro
salt, pepper, sugar
1 onion, diced
smoked sausage, sliced
*optional: I also like to add in diced sweet potato and/or orange-fleshed squash, like pumpkin, acorn, etc.

Saute onions in a little canola oil. Add ham and sausage, saute until beginning to carmelize. Add beans, V-8, potatoes, garlic, water and seasonings. If using recao leaves, add whole. If using cilantro(chopped), add at the end of cooking. Simmer about 45 minutes, stirring often to prevent burning, until starting to thicken and potatoes are soft. Serve over rice.

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