Cuban Rice and Beans
Ingredients:
For Beans
- 2 T. coconut oil
- 1/2 onion, chopped
- 1/2 green pepper, diced
- 2 (15oz) cans of black beans, rinsed, drained, soaked and drained again
- 1 “can” of water (use black bean can for measuring water)
- 1 tsp. minced garlic
- 1 bay leaf
- 1 tsp. oregano
- 1/2 T. cumin
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/2 T. agave nectar (or honey)
- 2 T. apple cider vinegar
For Rice
- 1 cup uncooked brown rice
- 2 cups water
- 1 T. olive oil
Directions:
- Heat oil over medium high heat.
- Add onion and pepper and saute for 5 minutes.
- Add black beans, water, spices, agave nectar, and vinegar.
- Bring to a boil, reduce heat, and simmer on low with lid askew for 1 1/2 hours.
- Stir every 15 minutes.
- With 45 minutes left of cooking time, start cooking your rice.
- When ready to serve remove bay leaf from beans, place rice on a plate, and top with beans.