Pink Beans Recipe If made ahead of time, cover and refrigerate. Before serving, bring to a simmer over medium heat, stirring constantly. Serve with white rice and garnish with cilantro.

SERVES 8. Serving size: One cup of beans with ½ cup white rice.

Ingredients:

4 cups dried pink beans or small red beans (about 1½ pounds)

2 tablespoons canola oil

1 large Spanish onion, chopped

One 28-ounce can crushed tomatoes

3 large garlic cloves, chopped

2 large carrots, peeled and chopped

3 celery stalks, chopped

2 bay leaves

½ teaspoon salt

¼ teaspoon pepper

Method:

1. Sort through the beans and remove any debris. Rinse and drain the beans.

2. Combine the beans and 8 cups water in a 5-6 quart pot. Soak overnight.

3. Heat the oil in a large skillet and sauté the remaining ingredients until the onion is translucent.

4. Drain the beans and add 8 cups water. Bring to a boil, then reduce the heat, cover, and simmer until the beans are tender

to the bite, 2 to 2½ hours. Remove bay leaves.

5. Combine beans and vegetables, stirring well. Season to taste with additional salt if needed.