Cuban Red Beans & Rice Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Red kidney beans, soaked
4: Garlic cloves, chopped
1 large: Green bell pepper, cut into
1/4 tsp: Oregano,
-- strips,
1/2 tsp: Cumin,
1: Bay leaf,
3 tsp: Salt,
1/4 cup: Olive oil,
Black pepper to taste,
1 medium: Onion, chopped
2 cup: Rice,
1 small: Green bell pepper, chopped
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"
Submitted By NICK LA ROCCA On 03-19-95
Source from luhu.jp
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"
Submitted By NICK LA ROCCA On 03-19-95
Source from luhu.jp