Recipe - Red Beans And Rice (Randelman)

One half pound Red kidney beans, soaked
1 lg Green bell pepper, cut into
strips
1 Bay leaf
One fourth cup Olive oil
1 md Onion, chopped
1 small Green bell pepper, chopped
4 Garlic cloves, chopped
One fourth teaspoon Oregano
One half teaspoon Cumin
3 teaspoon Salt
Black pepper to taste
2 cup 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"
Posted to MMRecipes Digest V4 #057 by BobbieB1@aol.com on Feb 25, 1997.