Title: Red beans & rice
 Categories: Main dish, Cuban, 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"