Red beans & rice (randelman)
Yield: 8 Servings
Ingredients:
- 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
Instructions:
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
