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

1/2	lb	Red kidney beans, soaked
1	lg	Green bell pepper, cut into - strips
1		Bay leaf
1/4	c	Olive oil
1	md	Onion, chopped
1	sm	Green bell pepper, chopped
4		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"

previous

next