These beans turn pink when cooked; you can also use pinto beans, red kidney beans, or navy beans in this dish.
Cooking Light SEPTEMBER 2004
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.
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.
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.
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