Arroz con Habichuelas Rosadas Guisadas (Rice with Stewed Pink Beans)

Ingredients

• 0.3 cup baking potato cubed peeled 1-inch
• 1  bay leaf 
• 14 ounce less-sodium chicken broth fat-free canned
• 1.5 teaspoons cilantro leaves fresh chopped
• 1 tablespoon garlic minced
• 0.3 cup bell pepper green chopped
• 1 tablespoon olive oil 
• 1 teaspoon olive oil 
• 0.7 pound beans dried red
• 1.5 cups rice medium-grain uncooked
• 0.5 teaspoon salt 
• 0.5 cup salt pork cubed 3 ounces
• 0.5 cup ham smoked cubed 3 ounces
• 0.3 cup tomato sauce 
• 1.3 cups water 
• 8 cups water 
• 1 tablespoon culantro fresh chopped

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• dutch oven

Directions

1. 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.
2. Drain beans.
3. 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.
4. Drain in sieve over a bowl, reserving 1/3 cup cooking liquid. Discard bay leaf. Return bean mixture to pan.
5. 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.
6. To prepare rice, heat 1 tablespoon oil in a medium saucepan over medium-high heat.
7. Add rice; saut 2 minutes.
8. 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.
9. Serve beans over rice.