Arroz Con Gandules(Rice With Pigeon Peas) - cooking recipe

Ingredients

1 lb. pigeon peas, soaked overnight and cooked until tender or use 1 lb. canned peas or pigeon peas Goya
2 c. rice
3 Tbsp. olive oil
1/4 lb. pork, rinsed under cold water and diced (optional)
1/4 lb. lean cured ham, rinsed under cold water and diced (optional)
1 medium onion, peeled and chopped
1 medium green bell pepper, cored, seeded and chopped
1 Tbsp. chopped cilantro
3 Tbsp. sofrito
1 c. alcaparrado (olive-caper mix available in Spanish markets)
1 (8 oz.) can tomato sauce
2 Tbsp. dry white wine (optional)
salt to taste
1 lb. small red beans, soaked overnight and cooked tender
3 c. rice
3 Tbsp. olive oil
1/4 lb. salted pork, washed and diced
1 medium onion, peeled and finely chopped
1 medium green bell pepper, cored, seeded and chopped
salt and ground black pepper to taste
1 Tbsp. dried oregano

Preparation

Drain cooked beans and set aside, but reserve 3 cups cooking liquid.
Wash rice under cold running water and drain.
Heat oil in a heavy kettle or Dutch oven.
Brown salt pork.
Add onion and bell pepper and saute for 3 minutes.
Stir in the rice.
Add beans and reserve liquid.
Mix and add salt, pepper and oregano.
Boil, uncovered, on moderate heat until water is absorbed and rice is dry (about 4 to 5 minutes).
Cover and simmer on low heat for 30 minutes.
Turn off heat and let the rice sit for 10 minutes before serving.