Spicy Black Beans and Rice

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Spicy Black Beans and Rice

Ingredients

  • 1 pound black beans
  • 4 large garlic cloves, minced
  • 1 bay leaf
  • 2 teaspoons dried oregano
  • 1 chipotle chile, (optional)
  • 1 teaspoon ground cumin
  • 3 cups chopped onion
  • 2 red or green bell peppers, chopped
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons chili powder
  • 28 ounces can tomatoes, drained and chopped
  • 1/3 cup cilantro, finely chopped
  • red wine vinegar

Instructions

8 Servings. In a kettle combine beans, garlic, bay leaf, oregano, onion, 1/2 of the bell peppers, spices (if you use the chipotle, eliminate the red pepper flakes) and 8 cup chicken or beef broth. Simmer for 1 hour, or until beans are barely tender. Stir in tomatoes and remainder of the bell pepper and simmer, uncovered 1/2 hour longer, or until very thick. Stir in cilantro and vinegar. Serve over rice and garnish with onion and low fat sour cream.

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