Red beans & rice (randelman)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Red kidney beans, soaked |
| 1 | large | Green bell pepper, cut into strips |
| 1 | Bay leaf | |
| ¼ | cup | Olive oil |
| 1 | medium | Onion, chopped |
| 1 | small | Green bell pepper, chopped |
| 4 | Garlic cloves, chopped | |
| ¼ | teaspoon | Oregano |
| ½ | teaspoon | Cumin |
| 3 | teaspoons | Salt |
| Black pepper to taste | ||
| 2 | cups | Rice |
Directions
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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