Title: Black beans & rice
 Categories: Diabetic, Main dish, Beans, Rice
      Yield: 8 Servings
 
      5 tb Olive oil
      1 md Onion, chopped
      1 md Green bell pepper, diced
      2    Garlic cloves, chopped
  2 1/2 c  Cooked black beans
      2 c  Rice
  4 1/2 c  Water
      2 ts Salt
      1    Bay leaf
      2 tb Olive oil
    1/4 ts Cumin
           Black pepper to taste
 
  In a large pot, heat oil till fragrant.  Add onion, bell pepper &
  garlic & cook till tender, about 8 minutes.  Add the remaining
  ingredients & cook over medium-high heat until all the water has been
  absorbed. It should take 15 minutes or less. Stir with a fork, cover
  & cook over low heat until the rice is tender. Discard bay leaf &
  serve hot.
  
  Randelman & Schwartz, "Memories of a Cuban Kitchen" Posted by Sharon
  Dibble 9\94