Red Beans & Rice

Directions

Cook kidney beans with bay leaf and strips of pepper.

Simmer until tender.

Heat oil in a pot and sauté onion, bell pepper and garlic, stirring, for 5 minutes.

When the beans are cooked, drain them reserving 3 cups of stock.

Add beans to sauté.

Put pot over high heat and add the cumin, salt, pepper and rice.

Cook with reserved stock until all the liquid has been absorbed.

Stir the rice with a fork, lower heat and simmer another 10 minutes, until the rice is tender.

Discard bay leaf, adjust seasonings and serve.