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Red Beans & Rice (Randelman) Recipe
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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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