Cuban Beans and Rice

• dried black beans↗1 lb
• water↗2 cups
• vegetable broth↗2 cups
• onions, chopped↗2 cups
• bell peppers, chopped↗2 1⁄2 cups
• olive oil↗2 tablespoons
• salt↗3 teaspoons
• fennel seeds, crushed2 teaspoons
• dried cilantro↗2 teaspoons
• ground cumin↗2 teaspoons
• dried oregano↗2 teaspoons
• red wine vinegar↗2 tablespoons
• diced tomatoes2 cans

  10 ounce

• cooked rice↗5 cups

Step-by-step instructions

1. 1

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

2. 2

   In crock pot, combine beans, 2 cups water, vegetable broth, onion, bell pepper, olive oil, salt, fennel seeds, cilantro, cumin, and oregano.

3. 3

   Cover and cook on high for 5 hours or until vegetables are tender.

4. 4

   Stir in vinegar and tomatoes.

5. 5

   Serve over rice.