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   Ingredients :
1 lb (450 g ) black beans
2 cups long grain white rice
1 cup onion, finely chopped
4 garlic cloves, finely chopped
¼ cup vegetable oil
½ teaspoon dried oregano
¼ teaspoon ground cumin
1 bay leaf
2 tablespoons olive oil
¾ cup green pepper, seeded and deveined, finely chopped


Cook beans in 6 cups water until soft. This may be done the day before. Drain beans and reserve 3 cups of cooking liquid. Heat oil in a large saucepan and add rice. Stir until rice is coated with the fat. Add in 2 garlic cloves, pepper, onion, cumin, salt and pepper and cook stirring until onion is translucent. Add 2 ½ cups of the reserved cooking liquid (from the beans) and bring to a boil. Cover saucepan and lower heat. Cook for 20 minutes, approximately, or until rice dries and is soft and tender. Add small quantities of extra liquid only if necessary.

When rice is ready add 1 ½ - 2 cups of cooked beans and mix. Sauté remaining garlic in olive oil and pour over rice.

Other recipes with beans:
Red Kidney bean with two cheeses
Baked Beans
Red kidney beans with ham and nut sauce
        6 – 8 servings
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