| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian | 8 | Servings |
INGREDIENTS
| 1/2 | lb | Red kidney beans, soaked |
| 1 | Green bell pepper, cut into | |
| strips | ||
| 1 | Bay leaf | |
| 1/4 | c | Olive oil |
| 1 | Onion, chopped | |
| 1 | Green bell pepper, chopped | |
| 4 | Garlic cloves, chopped | |
| 1/4 | t | Oregano |
| 1/2 | t | Cumin |
| 3 | t | Salt |
| Black pepper to taste | ||
| 2 | c | Rice |
INSTRUCTIONS
1997 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 [email protected] on Feb 25,
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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 38
Total Fat: 7.7g
Cholesterol: 0mg
Sodium: 1005.3mg
Potassium: 537.7mg
Carbohydrates: 30g
Fiber: 1.1g
Sugar: 1.6g
Protein: 6.2g