Cuban Beans and Rice

From "Make It Simple--The Best of Cooking Light" Time to make does not include soaking time for beans.

• Ready In: 5 hrs 15 mins
• Serves: 10

Ingredients

• 1  lb dried black beans
• 2  cups water
• 2  cups vegetable broth
• 2  cups onions, chopped
• 2 1⁄2 cups bell peppers, chopped
• 2  tablespoons olive oil
• 3  teaspoons salt
• 2  teaspoons fennel seeds, crushed
• 2  teaspoons dried cilantro
• 2  teaspoons ground cumin
• 2  teaspoons dried oregano
• 2  tablespoons red wine vinegar
• 2 (10 ounce) cans diced tomatoes
• 5  cups cooked rice

Directions

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. In crock pot, combine beans, 2 cups water, vegetable broth, onion, bell pepper, olive oil, salt, fennel seeds, cilantro, cumin, and oregano.
3. Cover and cook on high for 5 hours or until vegetables are tender.
4. Stir in vinegar and tomatoes.
5. Serve over rice.