How do you cook red bean sauce?

How do I make the red bean sauce that is put over white rice?

Dominican Habichuelas - Red Beans
INGREDIENTS:
1 can of red or black beans (strain off the water)
2 can of water
3 strips of bacon (cut into small pieces)
½ chicken broth cube
1 Tablespoon of powdered seasoning
3 cherry tomatoes (without the skin and cut in half)
1 teaspoon of tomato paste
½ teaspoon of oregano (optional)
2 cloves of whole garlic (crushed in a pilon with a pinch of salt)
½ green or sweet red pepper (chopped or diced)
½ medium sized onion (chopped or diced)
½ teaspoon of salt
2 small pieces of aullama or pumpkin
(somewhat smaller than the palm of your hand)
2 coriander leaves
Salt and ground pepper to taste

PREPARATION:

In a saucepan over a low flame, add the strips of bacon or bacon pieces and cook for about 6 minutes (so the grease or fat can burn off). Increase the flame so the bacon can crisp slightly.

Remove the bacon and reserve aside for later.

In the same saucepan, add the crushed garlic, salt, pepper, onion, chicken broth cube (which you will break up to a powder with your fingers). Also add tomato paste, powdered seasoning, oregano, coriander and aullama or pumpkin. Over a low to medium flame, blend together for about 1 minute.

Add the beans and 2 cans of water. Cover the pot and cook over a low to medium flame for about 20 minutes. Remove the pumpkin or aullama so it can be crushed with a fork or other utensil. The pumpkin or aullama should be crushed into a puree type of consistency.

Return the aullama or pumpkin to the pot and cook for additional 18 minutes. Add the bacon you have prepared earlier and serve over rice.

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Can you cook good Heres? That sounds good!!!

Here is my Dominican born-and-raised wife's recipe (can also be applied to white beans or black beans).

Take one cup dried beans and cook in 3 cups water until very tender (several hours unless you use a pressure cooker) by bringing to a boil and then lowering to a simmer and cover. Add water as necessary.

When beans are tender(do NOT drain water), add about 1/4 of a green bell pepper (not cut up, in one piece) and a handful of cilantro. Using a large spoon, crush a bunch of the beans against the sides of the pot which will thicken the mixture and make it more "soupy."

In a separate pan saute in about 1-2 tbl olive oil:
- one ear of garlic (my wife uses a pestal to crush garlic, saying it brings out the flavor more, but you can mince it)
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbl red onion, chopped
- 1 large chicken bullion cube (or two of the small square ones)
- 2 tbl tomato paste
- 1/4 chopped smoked, cooked sausage (optional)
- 1/2 tsp white vinegar

**Since this is a lot to saute in 2 tbl olive oil, you can add some of liquid from the beans to keep from burning.

You don't need to saute this for any longer than is necessary to get all the ingredients mixed (about 1-2 minutes).

Stir saute items into beans and cook until it has the consistency you like.

Sounds kinda hard, but it is actually really easy and only takes about 15 minutes once beans are cooked. It is especially easy if you have a pressure cooker for the beans.