1/2 lb Red kidney beans, soaked
1 lg Green bell pepper, cut into
— strips 1 ea Bay leaf
1/4 c Olive oil
1 md Onion, chopped
1 sm Green bell pepper, chopped
4 ea 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”