| 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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