Tomato-Braised Pink Beans with Steamed White Rice

1Rinse the pink beans (1 cup) under cold water (4 cups) and soak them in a bowl with enough water (4 cups) to cover them for at least 6 hours or overnight.

2After soaking, drain the beans and set them aside.

3In a large pot, heat the olive oil (1 tablespoon) over medium heat. Add the diced onion (1 medium) and sauté until translucent, about 5 minutes.

4Add the minced garlic (2 cloves) and sauté for an additional minute until fragrant.

5Stir in the soaked pink beans, (1 cup) diced tomatoes (with their juice), ground cumin (1 teaspoon), smoked paprika (1 teaspoon), dried oregano (1 teaspoon), salt, and pepper.

6Pour in 4 cups of water (4 cups) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more water (4 cups) if necessary to keep the beans submerged.

7While the beans are cooking, prepare the white rice (2 cups). In a separate pot, bring 4 cups of water (4 cups) to a boil. Add the rice and a pinch of salt, then reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is cooked and the water (4 cups) is absorbed.

8Once the beans are tender and the sauce has thickened, taste and adjust the seasoning if needed.

9Serve the tomato-braised pink beans (1 cup) over a bed of steamed white rice (2 cups), garnished with fresh cilantro if desired.