In our culture we love beans. It’s as natural to us as ice cream is to other people. We stew it, boil it, bake it, you name it. And, from time to time, we enhance it with other ingredients. Like today’s entrée, Habichuelas con Tocineta, or Beans with Bacon. This is a dish that requires some definition. The word, Tocino, to us, means fatback, or salted pork. But in other cultures, tocino translates as “bacon.” We call it tocineta. Why? I honestly do not know. That’s just the way it is.
There is also lard. Basically, it’s rendered pork fat which, at one time we used a lot in Puerto Rican cuisine. In time, for reasons of health and well-being, lard fat fell out of favor (remember Crisco?). Today, in our cooking, it’s olive oil or canola oil that dominates our cooking. And we do use bacon to liven things up like, as noted above, combining it with beans, in this case, black beans. But any favored bean can be used, be it white beans, red beans, pinto beans or, even chickpeas. You have a wide choice. The usual accompaniment to this meal is, you guessed it, rice, white or brown. But you can pair it with couscous, quinoa, farro or, even pasta. It is a meal for all occasions. Have fun.
Now, here’s where we get into the weeds. Today, since we are all so pressed for time, the easiest thing to do is pick up a couple of cans of beans and that’s it. Just heat up the suckers. I concur, it is convenient and time saving. Yet, to this day, in our family, we cook beans from scratch. Why? Well, it’s tradition but, more than that, you get a better flavor and all the basic nutrients you need in a dish, no processing involved. Also, canned beans, for preservation purposes, contain a lot of salt. If you’re trying to lower your salt content, it’s not a viable option. Problem is, dry beans need to be prepared for cooking. This involves soaking the beans. Preferably overnight. Why? The more soaking the tender the final product. Be aware that packaged dry beans have been stored for transport. That means they could be older and dryer than last year’s leftover meatloaf. You do not want to chew on beans that crack your teeth.
Soaking is fairly easy. Note that dry beans come in one-pound packages. Place beans in a colander and rinse under cold running water. Then place in a pot or pan with water to cover by, at least, 2 inches. Also never use warm or hot water. And, in extremely hot weather, it’s a good idea to soak them in the fridge. Ideally one should change the water once or twice to prevent the beans from fermenting. That’s it. Lastly, drain beans and cook as given in the recipe. Let me add that in this recipe we include Sasón, a flavoring and seasoning popular in our cooking. Goya brand makes a good one they call Sasón Accent. This is optional. But I would encourage you to try it. These days you can find it in most food stores or supermarket. If beans as a diet, is new to you, well, you’re on your way to discovering this healthy, delicious, and nutritious food. As we say in our lingo, Disfrute, Enjoy.
HABICHUELAS CON TOCINETA.
(Beans with Bacon)
Ingredients:
1 pound package dry red beans (or beans of your choice)
1 small to medium red onion, peeled and chopped
1 small green bell pepper (pimento), cored seeded and chopped
2 cloves garlic, peeled and minced
1 (12 oz,) package chopped bacon
1 (8 oz.) can tomato sauce
1 packet Sasón
3 tablespoons olive oil
Salt and ground black pepper to taste
¼ teaspoon dried oregano
Instructions:
- Place beans in a heavy kettle or Dutch oven pot with 2 quarts (8 cups water). Bring to a boil, cover and cook on moderate-low heat until beans are tender (about 1 hour).
- Meanwhile, heat olive oil in a large skillet or frying pan. Add onion, bell pepper and garlic. Cook for 2 minutes.
- Add chopped bacon and sauté over moderate heat until tender.
- Add tomato sauce and cook 3 minutes.
- Mix in sasón, and add this sauce mixture to the beans. Stir to combine.
- Add salt, pepper, oregano and bring to a boil on high heat.
- Reduce heat to low and simmer, covered, for 20 minutes.
Yield: 6 to 8 servings.
Garbanzos, or chickpeas are a common staple in our cuisine. Island born Puerto Ricans and Nuyoricans alike love the suckers. It’s a popular dish served with rice. But we also do it in salads. Which is convenient for this time of year when the temps are way up there and so is the humidity. Full disclosure: I posted a Chick Pea Salad recipe back in a post of 09/04/15. It was a good enough dish, and it had a multitude of ingredients, such as the common herbs, salt, pepper etc., but also such ingredients as onion, parsley, tomatoes, hard boil eggs, scallions and black olive paste. It had a profusion of stuff.
