1/2 lb Red kidney beans, soaked

1 lg Green bell pepper, cut into

-- strips 1 ea Bay leaf

1/4 c Olive oil

1 md Onion, chopped

1 sm Green bell pepper, chopped

4 ea 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"