Habichuelas Guisadas

Method

Soak the kidney beans overnight in cold water, then drain and rinse thoroughly. Heat olive oil in a large pot and sauté the onion, garlic and green pepper for 3-4 minutes until softened. Stir in the sofrito and tomato puree, cooking for 1 minute. Add the drained beans, stock, cumin, oregano and bay leaf, then bring to a boil. Reduce heat and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the sauce has thickened. Season with salt and pepper to taste, then serve hot as a traditional side dish.