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Title: Red Beans & Rice
Categories: Entree Cuban
Yield: 8 Servings

1/2lbRed kidney beans, soaked
1lgGreen bell pepper, cut into - strips
1 Bay leaf
1/4cOlive oil
1mdOnion, chopped
1smGreen bell pepper, chopped
4 Garlic cloves, chopped
1/4tsOregano
1/2tsCumin
3tsSalt
  Black pepper to taste
2cRice

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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