*  Exported from  MasterCook  *

                      RED BEANS & RICE (RANDELMAN)

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"



                  - - - - - - - - - - - - - - - - - -