The Beans:
1 lb. bag dried Kidney Beans
1/2 lb. Squash, peeled and cut into pieces

The Recaito:
1 Medium Onion, peeled
1 Green Bell Pepper, chopped
1 T. crushed Garlic
3 Aji Dulce Chilies if available
6 to 8 sprigs Cilantro
2 T. Olive Oil
1/4 Cup diced Ham or Salt Pork
4 oz. Tomato Sauce
Salt & Pepper

The Rice:
3 T. Cooking Oil
2 Cups medium grain Rice
2 t. Salt

Directions:
Rinse the beans well.
Put the beans in a large pot with 6 cups water and soak overnight.
Bring to boil, add the squash, reduce heat to simmer for 1 to 2 hours until beans are tender.
Coarsely chop the Onion, Pepper, Chilies, Garlic, and Cilantro and process in a food processor until very fine.

Heat the Oil over medium heat.
Add the Ham or Salt Pork.
Cook 5 minutes.
Remove the solid fat pieces but leave the meat in the pot.

Add the Recaito and cook 5 minutes.
Add Tomato Sauce, cook, stir, and reduce.
Stir into the Beans and cook together until the beans are done.
Mash the Squash with the back of a spoon, add salt & Pepper.

When the Beans are partially cooked, make the Rice.
Put 3 cups cold water in a large heavy kettle over medium high heat.
Add the Oil.
Rinse the rice and add to the water when it boils.
Add Salt.
Return to boil and reduce heat.
Cover and cook until dry.

Serve the Beans over the rice.