INGREDIENTS

INSTRUCTIONS

Soak the beans overnight with enough water to cover by 3 inches.
Discard the soaking water.  Add the green pepper, onion and 6 cups of
fresh water to the bean pot, bring to a boil and turn down the heat.
Cook at very low heat until beans are cooked through, about 1 1/2 to  2
hours. Drain the beans and reserve cooking liquid.  This can be  done
ahead. (Or, open 2 cans red beans, rinse and drain). To make the
sofrito, heat olive oil in a large skillet with cover.   1    Bay leaf
Soak the beans overnight with enough water to cover by 3 inches.
Discard the soaking water.  Add the ger 2 minutes. Add the rice to  the
skillet and stir.  Add the bay leaf.  Measure 4 cups of beans the  bean
cooking liquid and add to the rice.( if using canned beans add  water)
Continue to stir at high heat until it comes to a boil. Turn  heat down
to simmer, add cooked beans, stir very gently, cover  skillet and cook
for 20 minutes.  Nutritional info per serving: 306 cal; 11g pro, 58g
vcarb, 4g fat  (11%), 1.5g fiber, 2 mg chol, 136g sodium Exchanges: .9
veg, 3.5  bread, .5meat,  Source: Adapted from Kitchen Tropicale, Miami
Herald, 9/28/95 Posted  to MM-Recipes Digest V3 #225  Date: 18 Aug 96
20:02:37 EDT  From: "Lisabeth Crawford (Pooh)"
<104105.1416@CompuServe.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 61
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 155mg
Potassium: 210.9mg
Carbohydrates: 9.5g
Fiber: 2.7g
Sugar: 3g
Protein: 2.3g