Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------FORMATTED BY LISA CRAWFORD----------------------

-----------------------FOR THE BEANS----------------------------
1/2 lb Red beans
1/2 Green bell pepper
1 md Onion; quartered

----------------------FOR THE SOFRITO---------------------------
1 tb Olive oil
1/2 Green bell pepper; seeded
-and diced
1 lg Onion; diced
4 cl Garlic; minced
1/2 c Tomato sauce
1/2 ts Fresh oregano

---------------------TO FINISH THE DISH--------------------------
2 c Converted rice
1 Bay leaf

Soak the beans overnight with enough water to cover by 3 inches.
Discard the soaking water. Add the green pepper, onion and 6 cups of
fresh water to the bean pot, bring to a boil and turn down the heat.
Cook at very low heat until beans are cooked through, about 1 1/2 to
2 hours. Drain the beans and reserve cooking liquid. This can be done
ahead. (Or, open 2 cans red beans, rinse and drain). To make the
sofrito, heat olive oil in a large skillet with cover. Add pepper
and onion and cook for about 3 minutes. Add the garlic, tomato sauce
and oregano, stir and cook for another 2 minutes. Add the rice to the
skillet and stir. Add the bay leaf. Measure 4 cups of beans the bean
cooking liquid and add to the rice.( if using canned beans add water)
Continue to stir at high heat until it comes to a boil. Turn heat
down to simmer, add cooked beans, stir very gently, cover skillet and
cook for 20 minutes.

Nutritional info per serving: 306 cal; 11g pro, 58g vcarb, 4g fat
(11%), 1.5g fiber, 2 mg chol, 136g sodium Exchanges: .9 veg, 3.5
bread, .5meat, .5 fat

Source: Adapted from Kitchen Tropicale, Miami Herald, 9/28/95

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