Cuban Black Beans & Rice
Submitted by Sue Lowes on Aug 18, 2010

Black Beans and Rice

Servings:
8

Complexity:   
Easy

Total Time:
3 hours

Ingredients:
2 cups dried black beans (1 pound, picked over for stones)
7 cups cold water
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. cumin
1 bay leaf
2 tsps. red wine vinegar
2 cups low-sodium chicken stock
1 cup long-grain rice

Directions:
Soak the beans in water overnight. Drian the beans. Put them in a large pot with the 7 cups water and seasonings (except the vinegar). Bring to a boil, then turn back to very slow boil. Cook, uncovered, until the beans are tender and most of the liquid has evaporated, about 50 minutes.

Meanwhile, bring the stock to a boil, Add the rice. Reduce the heat to low. Simmer, covered for 20 minutes, or until done.

Stir the vinegar into the beans. Serve the beans over scoops of rice, or combine the rice and beans.

Cook's Notes:
If you like your beans with more kick, double the seasonings