Ingredients
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4 cups water
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2 teaspoons kosher salt, divided (or to taste, I don't use it since the beans and broth are salty enough)
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2 1/2 tablespoons olive oil, divided
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1 cup onion, chopped
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1 1/2 cups green bell peppers or 1 1/2 cups red bell peppers, chopped
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2 garlic cloves, minced
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2 (15 ounce) cans black beans, undrained
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1 cup vegetable broth or 1 cup chicken broth
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2 tablespoons red wine vinegar
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2 bay leaves
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1/2 teaspoon black pepper, freshly ground (or to taste, I use more)
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1/4 teaspoon cumin
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1/2 cup scallion, sliced
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2 cups long-grain rice, uncooked
Instructions
- Combine water with 1 tsp salt and 1 1/2 tsp olive oil in a medium saucepan; bring to a boil.
- Stir in rice, cover, reduce heat to low, and cook for 20 minutes or until tender.
- In a large saucepan, heat the rest of the olive oil over medium heat; saute onion, bell pepper and garlic about 5 minutes or until softened.
- Add beans, broth, vinegar, bay leaves, black pepper, cumin, and the rest of the salt; cover and bring to a boil.
- Reduce heat to low and simmer for 10 minutes; remove bay leaves.
- Serve beans over the rice and top with scallions.
- Serves 4 as a main dish, 6-8 as a side.