*  Exported from  MasterCook  *

                       RED BEANS & RICE (RANDELMAN)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dish                        Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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"
 


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