Stewed Black Beans and Rice

Ingredients

• 2 cups black beans
• 1 cup rice
• 1 medium onion
• 3 cloves garlic
• 1 medium bell pepper
• 1 teaspoon cumin
• 1 cup cilantro
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium lime

Instructions

1. 1

   Rinse and drain the black beans if using canned. If using dried beans, soak them overnight and cook until tender.

2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium heat.

3. 3

   Add 1 medium chopped onion and sauté for about 5 minutes until translucent.

4. 4

   Add 3 minced garlic cloves and 1 chopped medium bell pepper. Cook for an additional 3-4 minutes until the bell pepper softens.

5. 5

   Stir in 1 teaspoon of cumin, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for 1 minute until fragrant.

6. 6

   Add the rinsed black beans and 2 cups of vegetable broth to the pot. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes.

7. 7

   While the beans are simmering, cook the rice. In a separate pot, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes until rice is fluffy.

8. 8

   Once the beans are done, stir in 1 cup of chopped cilantro and the juice of 1 lime. Adjust seasoning to taste.

9. 9

   Serve the stewed black beans over the fluffy rice, garnished with additional cilantro if desired.