1 tbl brine
½ cu sofrito
1. Prepare beans, soak w/ bay leaves, simmer 2 hours.
2. Cover bottom of pan w/ olive oil, add ½ cu sofrito to hot oil and cook water out of sofreto.
3. Add 12 green olives w/ 2 tbl brine salt (quite a bit) black pepper.
4. Put beans into hot pan, add uncooked rice, add bean liquid, add “caldo” broth. 2 fingers of liquid over rice,
5. Cook until rice is seen, lower heat, mix & cover for 20 min or longer.
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