Red Beans and Rice with Hogao

 Source and Source

Please prepare the elements below (Hogao, Beans and Rice) and bring them to add to the Bandeja Paisa platter.

Ingredients

Hogao

• Vegetable oil – 1/4 cup
• 1 Onion, finely chopped
• 1 Red onion, finely chopped 
• 4 Garlic cloves, finely chopped
• 2 Tomatoes, small-sized cubes 
• Cumin - 2 tbsp
• Salt and black pepper - to taste

Beans

• 1 pound large dried red beans (kidney beans work fine)

• Kosher salt
• 2 tablespoons vegetable oil
• 1/2 pound pork belly, cut into 1-inch cubes (Can substitute thick cut bacon)
• 2 medium tomatoes, chopped (about 2 cups)
• 1 large onion, chopped (about 1 1/2 cups)
• 1 tablespoon sugar

3.5 cups prepared rice

Method

Hogao

Heat the oil in pan, add white onion, red onion, and garlic and fry. Cook over medium-low heat until ingredients turn bright.

Add tomato, cumin, salt, and pepper. Cook for 7 minutes stirring constantly. Remove from heat, cool.

Beans

Place beans in a large bowl and add 2 tablespoons salt. Cover with 6 inches of cold water and soak beans at room temperature overnight. If using a pressure cooker, this step can be skipped.

The next day, drain beans and set aside. Heat oil in a large heavy-bottomed saucepan or pressure cooker over high heat until shimmering. Add pork belly and cook, stirring occasionally, until well-browned and crisped on all sides, about 10 minutes total. Add tomatoes and onions and cook, stirring frequently until softened, about 3 minutes.

Add beans, sugar, and 1 tablespoon salt. Cover beans with 2 to 3 inches of water and bring to a boil. Reduce to a simmer and cook, stirring occasionally and adding water as necessary, until beans are completely softened and liquid is thickened but still soupy, about 3 hours. (If using a pressure cooker, cook on high pressure until beans are tender, about 45 minutes).

Season beans to taste with more salt and sugar.