Arroz con Habichuelas Rosadas Guisadas (Rice with Stewed Pink Beans)

Ingredients

• Beans:
• 1 1/2 cups dried small red beans (about 2/3 pound)
• 8 cups water
• 1/2 cup (1/2-inch) cubed salt pork (about 3 ounces)
• 1/2 cup (1/2-inch) cubed smoked ham (about 3 ounces)
• 1/3 cup (1-inch) cubed peeled baking potato
• 1 bay leaf
• 1/4 cup chopped green bell pepper
• 1 tablespoon minced garlic
• 1/4 cup tomato sauce
• 1 tablespoon chopped fresh culantro
• 1 1/2 teaspoons chopped fresh cilantro
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• Rice:
• 1 tablespoon olive oil
• 1 1/2 cups uncooked medium-grain rice
• 1 1/4 cups water
• 1 tablespoon chopped fresh culantro
• 1/2 teaspoon salt
• 1 (14-ounce) can fat-free, less-sodium chicken broth

Preparation

1. To prepare beans, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
2. Combine beans, 8 cups water, and next 4 ingredients (through bay leaf) in pan. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until beans are almost tender. Stir in bell pepper and garlic; simmer, uncovered, 20 minutes or until beans are done. Drain in sieve over a bowl, reserving 1/3 cup cooking liquid. Discard bay leaf. Return bean mixture to pan. Add reserved 1/3 cup cooking liquid, tomato sauce, 1 tablespoon culantro, 1 1/2 teaspoons cilantro, 1 teaspoon oil, and 1/2 teaspoon salt; stir to combine.
3. To prepare rice, heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add rice; sauté 2 minutes. Add 1 1/4 cups water, 1 tablespoon culantro, 1/2 teaspoon salt, and broth; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed and rice is tender. Serve beans over rice.