*  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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