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

5	tb	Olive oil
1	md	Onion, chopped
1	md	Green bell pepper, diced
2		Garlic cloves, chopped
2 1/2	c	Cooked black beans
2	c	Rice
4 1/2	c	Water
2	ts	Salt
1		Bay leaf
2	tb	Olive oil
1/4	ts	Cumin
		Black pepper to taste

In a large pot, heat oil till fragrant. Add onion, bell pepper & garlic & cook till tender, about 8 minutes. Add the remaining ingredients & cook over medium-high heat until all the water has been absorbed. It should take 15 minutes or less.

Stir with a fork, cover & cook over low heat until the rice is tender. Discard bay leaf & serve hot.

Randelman & Schwartz, "Memories of a Cuban Kitchen"

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