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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 10 |
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From Make It Simple-The Best of Cooking Light Time to make does not include soaking time for beans. 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.
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