Black beans & rice (randelman)

Yield: 8 Servings

Measure Ingredient
5 tablespoons Olive oil
1 medium Onion, chopped
1 medium Green bell pepper, diced
2 \N Garlic cloves, chopped
2½ cup Cooked black beans
2 cups Rice
4½ cup Water
2 teaspoons Salt
1 \N Bay leaf
2 tablespoons Olive oil
¼ teaspoon Cumin
\N \N Black pepper to taste

In a large pot, heat oil till fragrant. Add onion, bell pepper & garlic & cook till tender, about 8 minutes. Add the remaining ingredients & cook over medium-high heat until all the water has been absorbed. It should take 15 minutes or less.

Stir with a fork, cover & cook over low heat until the rice is tender.

Discard bay leaf & serve hot.

Randelman & Schwartz, "Memories of a Cuban Kitchen"

Similar recipes