Yield: 8 servings
Measure | Ingredient |
---|---|
½ pounds | Red kidney beans, soaked |
1 large | Green bell pepper, cut into strips |
1 \N | Bay leaf |
¼ cup | Olive oil |
1 medium | Onion, chopped |
1 small | Green bell pepper, chopped |
4 \N | Garlic cloves, chopped |
¼ teaspoon | Oregano |
½ teaspoon | Cumin |
3 teaspoons | Salt |
\N \N | Black pepper to taste |
2 cups | Rice |
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" Submitted By NICK LA ROCCA On 03-19-95