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”