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.

(11%),

1.5g fiber, 2 mg chol, 136g sodium Exchanges: .9 veg, 3.5 bread, ..5meat, .5

fat