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Cuban Red Beans & Rice |
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Serves: 8 1/2 pound kidney beans soaked1 green bell pepper, cut into strips 1 bay leaf 1/4 cup olive oil 1 onion chopped 1 green bell pepper chopped 4 garlic cloves, chopped 1/4 teaspoon oregano 1/2 teaspoon cumin 3 teaspoons salt Black pepper to taste 2 cups white 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. Cuban Red Beans & Rice is from the Cook'n Vegetarian collection. Click here to get this CD or better yet...download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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