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"