I got this recipe from skinnytaste.  It was so good and filling.  The Aji Verde Sauce was so tasty!  My husband liked it plain as a dip for his tostidos.

1 lb dry northern beans (navy beans would work)

1 pork bone

1 onion, chopped

1 green pepper, chopped

1 bay leaf

2 chicken bullion cubes

1 tsp cumin

1/2 tsp Goya adobo

1 onion, chopped

2 cloves garlic, minced

1/2 cup chopped cilantro

salt

Soak beans in water overnight (or do as I did and soak put them in a pot of water before leaving for work and they are ready to cook when you get home).  The next day discard water and fill pot with 8 cups of water.  Add 1 onion, pork bone, green pepper and bay leaf and cook in large dutch oven pot for about 2 hours partially covered and stirring occasionally.

When beans start to soften, uncover and add chicken bullion, cumin, and adobo and cook uncovered on medium heat stirring occasionally.

Meanwhile in a skillet, add olive oil, chopped onion, garlic and cilantro, season with a pinch of salt and saute on medium-low heat until onions are soft.  Add to beans and mix well.

Continue cooking beans about 30-45 minutes, stirring occasionally until beans are thickened to your liking.  Discard bone and bay leaf and serve with rice and Aji Verde Sauce (recipe to follow)

Yields 12 servings of 1/2 cup each for 2 pts or 2.5 pts +

Aji Verde Sauce

10-12 jalapenos, seeded

1/4 cup fresh cilantro

1/4 cup olive oil

4 cloves garlic

1/4 cup white vinegar

1/2 tsp cumin

salt and pepper

1/2 cup fat free sour cream

Place all ingredients in a blender or food processor and puree until smooth.  Serve over chicken, rice, or beans.

Yields 16 servings of 2 Tbsp each and 1 pt or 1 pt +

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