| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" Posted to MM-Recipes Digest V4 #057 by BobbieB1@aol.com on Feb 25, 1997.
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