PUERTO RICAN RICE AND BEANS

When the weather is cool, this is a great dish to have.  It's Puerto Rican comfort food. Many years ago a friend of mine prepared this for me. I will always remember her for this dish and something she said to me while I was pregnant with my first child.  There I was, about 8 months pregnant and she says, "I think you are going to have a girl."

I said, "Oh, yeah, why's that?"

She said, "Because your baby is stealing your mojo."

I said, "What?!"

She said, "Baby girls take away your beauty!"  Yes, she said that!  Yes, she said that when I was in the throws of emotions from pregnancy! Yes, she was a friend.  A friend with no filter that is!

Finally, yes, she was right about the baby girl.  As for the mojo...

Hello cilantro, sprinkled all over the top!

Look at all that rice, covered in deliciousness!

Go on now, make this for yourself, it is delicious.  Find pigeon peas in the Goya section here in the States.  You can find them canned or dried.  I found dried ones at out Public Market.

PUERTO RICAN RICE WITH PIGEON PEAS

1 medium chopped onion
1/2 cup sofrito*
1 cup tomato sauce or some fresh tomatoes
2 cups pigeon peas, cooked
1/4 cup  Manzanillo olives
1 tablespoon capers
1 teaspoon Adobo
1 -12 ounce can chicken broth
1 pound white rice, long grain
granulated garlic, to taste
salt and pepper to taste


In a Dutch oven or caldero cook the bacon until crispy. Remove and chop in small pieces.  Take out any excess bacon fat.  You want about a tablespoon or two to fry the onions.  Add them and cook until tender. Add sofrito for about 2 to 3 minutes. When you start to really smell it then add the bacon back, tomato sauce, drained beans, rice, Adobo and chicken broth.  Stir gently but thoroughly.  Add enough water to cover the rice, about 1 inch above rice line. (I find Daisy Martinez's tip of sticking your index finger into the mixture and touching the rice just at the top.  The water should be at the first knuckle joint in your finger.)

Bring to a boil and lower heat to a gentle simmer.  Cover and cook for about 35 to 45 minutes.  All the liquid should be absorbed. Serve with fresh cilantro as desired.

*Make your own sofrito:
You can freeze it in small portions and it is a great starter for so many soups. Recipe from Serious Eats

2 medium Spanish onions, cut into large chunks (about 2 cups)
4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
18 medium cloves garlic, peeled
1 large bunch cilantro, washed and roughly chopped (about 1 1/2 cups)
8 ajices dulces (if you can find it)
4 leaves of culantro (if you can find it)
4 ripe plum tomatoes, cored and cut into chunks (about 1 1/2 cups)
1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)
Kosher salt

Grind garlic cloves first, then peppers and then onion. I find that when you add more liquid or more ingredients the garlic is hard to chop fine in the processor.  

While it is running drop in the rest of the ingredients.

Pineapple Vinagre

There are a couple chefs that I enjoy watching whenever I get the chance.  One of them is Daisy Martinez.  Her show airs on PBS (Public Broadcasting System).  I just happen to LOVE PBS.  I also love Daisy.  I love how peppy she is.  She's cute and funny.  I always enjoy listening to her stories as she prepares amazingly delicious looking food.  I have made her recipes and they turn out great.  I absolutely love her Moros y Christianos.  Must make that soon.

One of the things I seen her do recently is make pineapple vinagre.  I had never heard of it.  After doing some research I found her recipe and really liked that one the best.

Next time you have a pineapple- don't through the skins away- make pineapple vinagre.

Pineapple Vinagre
Adapted from Daisy's recipe here. Use on bean dishes, in chilies, on fish or poultry.  It has great flavor with some definite pineapple undertones.

2 ripe pineapples
1/2 large Spanish onion, sliced thin
1 tablespoon smashed fresh oregano leaves
1 teaspoon black peppercorns
20 garlic cloves, crushed
2 Habanero peppers or chili pepper of your choice, stems cut off, peppers coarsely chopped (I originally started with ten but after my lips caught fire I decided to take out a few.)
1 tablespoon cider vinegar, or as needed
1/2 teaspoon salt, or as needed

Cut sides off pineapple and place in a stock pot.  Place core in stock pot as well.  Discard the top and bottom of the pineapple.  Fill pot with enough water to cover pineapple. Heat to a boil, turn down heat and let simmer for 30 minutes.

While pineapple skins are cooking prepare a quart sized jar with onions sliced, peppercorns, garlic cloves (smash them a little so they exude their loveliness), habaneros sliced, oregano, vinegar and salt.

Strain pineapple and pour into other ingredients.  Let sit in a dark spot, swirling every so often, for about three weeks.  Refrigerate after this time. If you don't feel comfortable leaving it out of the fridge go ahead and place it in the refrigerator.

Notes:  After the first couple days, flavors will begin to meld.  If you taste it right after you mix it you will be punched in the face by the habanero.  Don't get mad at that poor habanero- he's just doing what he does best.