LIVING FREE HEALTH AND LIFE

Cuban Rice and 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

• 1 cup uncooked brown rice
• 2 cups water
• 1 T. olive oil

1. Heat oil over medium high heat.
2. Add onion and pepper and saute for 5 minutes.
3. Add black beans, water, spices, agave nectar, and vinegar.
4. Bring to a boil, reduce heat, and simmer on low with lid askew for 1 1/2 hours.
5. Stir every 15 minutes.
6. With 45 minutes left of cooking time, start cooking your rice.
7. When ready to serve remove bay leaf from beans, place rice on a plate, and top with beans.