Title: Red Beans and Rice
Categories: Main dish, Vegetarian
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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini