Cuban Beans And Rice

Name: Cuban Beans And Rice
Ingredients: 1 pound dried black beans; 2 cups water; 2 cups organic vegetable broth; 2 cups chopped onion; 1 1/2 cups chopped red bell pepper; 1 cup chopped green bell pepper; 2 tablespoons olive oil; 1 1/2 teaspoons salt; 2 teaspoons fennel seeds, crushed; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 2 tablespoons sherry or red wine vinegar; 2 (10-ounce) cans diced tomatoes and green chiles, drained; 5 cups hot cooked rice; Hot sauce (optional)

16 ingredients

2 steps

Ingredients

1 pound dried black beans
2 cups water
2 cups organic vegetable broth
2 cups chopped onion
1 1/2 cups chopped red bell pepper
1 cup chopped green bell pepper
2 tablespoons olive oil
1 1/2 teaspoons salt
2 teaspoons fennel seeds, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano
2 tablespoons sherry or red wine vinegar
2 (10-ounce) cans diced tomatoes and green chiles, drained
5 cups hot cooked rice
Hot sauce (optional)

Directions

1

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
2

Place beans, 2 cups water, and next 10 ingredients (through oregano) in an electric slow cooker; stir well. Cover and cook on HIGH for 5 hours or until beans are tender. Stir in vinegar and tomatoes. Serve over rice. Sprinkle with hot sauce, if desired.