Black Beans & Rice Randelman

5 tb Olive oil

1 md Onion, chopped

1 md Green bell pepper, diced

2 Garlic cloves, chopped

2 1/2 c Cooked black beans

2 c Rice

4 1/2 c Water

2 ts Salt

1 Bay leaf

2 tb Olive oil

1/4 ts Cumin

Black pepper to taste In a large pot, heat oil till fragrant. Add onion, bell pepper & garlic & cook till tender, about 8 minutes. Add the remaining ingredients & cook over medium-high heat until all the water has been absorbed. It should take 15 minutes or less.

Stir with a fork, cover & cook over low heat until the rice is tender. Discard bay leaf & serve hot. Randelman & Schwartz, "Memories of a Cuban Kitchen"