Congri cubano

Yield: 8 Servings
MMM

1/2 lb Red beans      1/2 Green bell pepper
1 md Onion; quartered MMMMM----------------------FOR THE SOFRITO---------------------------      1 tb Olive oil
1/2 Green bell pepper; seeded -and diced      1 lg Onion; diced
4 cl Garlic; minced      1/2 c Tomato sauce
1/2 ts Fresh oregano MMMMM---------------------TO FINISH THE DISH--------------------------      2 c Converted rice
1 Bay leaf

Soak the beans overnight with enough water to cover by 3 inches. Discard the soaking water. Add the green pepper onion and 6 cups of fresh water to the bean pot bring to a boil and turn down the heat. Cook at very low heat until beans are cooked through about 1 1/2 to 2 hours. Drain the beans and reserve cooking liquid. This can be done ahead. (Or open 2 cans red beans rinse and drain). To make the sofrito heat olive oil in a large skillet with cover. Add pepper and onion and cook for about 3 minutes. Add the garlic tomato sauce and oregano stir and cook for another 2 minutes. Add the rice to the skillet and stir. Add the bay leaf. Measure 4 cups of beans the bean cooking liquid and add to the rice.( if using canned beans add water) Continue to stir at high heat until it comes to a boil. Turn heat down to simmer add cooked beans stir very gently cover skillet and cook for 20 minutes. Nutritional info per serving: 306 cal; 11g pro 58g vcarb 4g fat (11%) 1.5g fiber 2 mg chol 136g sodium Exchanges: .9 veg 3.5 bread .5meat .5 fat Source: Adapted from Kitchen Tropicale Miami Herald 9/28/95