Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Red kidney beans, soaked
1 lg Green bell pepper, cut into
-- strips
1 ea Bay leaf
1/4 c Olive oil
1 md Onion, chopped
1 sm Green bell pepper, chopped
4 ea Garlic cloves, chopped
1/4 ts Oregano
1/2 ts Cumin
3 ts Salt
Black pepper to taste
2 c 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"

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