Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Red kidney beans, soaked
1 lg Green bell pepper, cut into
-- strips
1 Bay leaf
1/4 c Olive oil
1 md Onion, chopped
1 sm Green bell pepper, chopped
4 Garlic cloves, chopped
1/4 ts Oregano
1/2 ts Cumin
3 ts Salt
Black pepper to taste
2 c Rice
Cook kidney beans with bay leaf & strips of pepper.
Simmer till tender. Heat oil in a pot & saute onion,
bell pepper & garlic, stirring, for 5 minutes.
When the beans are cooked, drain them reserving 3 cups
of stock. Add beans to saute. Put pot over high heat
& add the cumin, , salt, pepper & rice. Cook with
reserved stock until all the liquid has been absorbed.
Stir the rice with a fork, lower heat & simmer another
10 minutes, till the rice is tender. Discard bay
leaf, adjust seasonings & serve.
Adapted from Randelman & Schwartz, "Memories of a
Cuban Kitchen"
