Title: Congri Cubano
Categories: Miamiherald, Beans, Ethnic, Cuban, Diabetic
Yield: 8 Servings

-------------------------FORMATTED BY LISA CRAWFORD-------------------------

-------------------------------FOR THE BEANS-------------------------------
1/2 lb Red beans
1/2 Green bell pepper
1 md Onion; quartered

------------------------------FOR THE SOFRITO------------------------------
1 tb Olive oil
1/2 Green bell pepper; seeded
-and diced
1 lg Onion; diced
4 cl Garlic; minced
1/2 c Tomato sauce
1/2 ts Fresh oregano

-----------------------------TO FINISH THE DISH-----------------------------
2 c Converted rice
1 Bay leaf

Soak the beans overnight with enough water to cover by
3 inches. Discard the soaking water. Add the green
pepper, onion and 6 cups of fresh water to the bean
pot, bring to a boil and turn down the heat. Cook at
very low heat until beans are cooked through, about 1
1/2 to 2 hours. Drain the beans and reserve cooking
liquid. This can be done ahead. (Or, open 2 cans red
beans, rinse and drain). To make the sofrito, heat
olive oil in a large skillet with cover. 1 Bay leaf

Soak the beans overnight with enough water to cover by
3 inches. Discard the soaking water. Add the ger 2 minutes. Add the rice
to the skillet and
stir. Add the bay leaf. Measure 4 cups of beans the
bean cooking liquid and add to the rice.( if using
canned beans add water) Continue to stir at high heat
until it comes to a boil. Turn heat down to simmer,
add cooked beans, stir very gently, cover skillet and
cook for 20 minutes.

Nutritional info per serving: 306 cal; 11g pro, 58g
vcarb, 4g fat (11%), 1.5g fiber, 2 mg chol, 136g sodium
Exchanges: .9 veg, 3.5 bread, .5meat, .5 fat

Source: Adapted from Kitchen Tropicale, Miami Herald,
9/28/95
Posted to MM-Recipes Digest V3 #225

Date: 18 Aug 96 20:02:37 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>