Ingredients:​

​For 5 servings:

• 1/2 pound dried black beans (or 2 15-ounce cans rinsed and drained)

• 2 cloves garlic

• 4 bay leaves divided

• 2 tablespoons olive oil

• 1 medium onion diced

• 1 red pepper seeded and diced

• 2 cloves garlic minced

• 1 rap salt

• 2 tsp cumin

• 2 tsp dried oregano

• 1/2 teaspoon pepper

• 1/4 teaspoon cayenne

• 1 cups long grain white rice rinsed

• 2 cups chicken broth low sodium (or vegetable broth)

• minced cilantro and lime wedges to serve (optional)
   

Preparation:

• Soak beans overnight to soften and remove any small hard stones. The next day, strain and rinse soaked beans with fresh water.

• To cook beans, place in a large pot and add enough water to cover the beans by two inches. Carefully smash whole garlic cloves with the back of a knife and add to the pot of beans along with 2 of the bay leaves.

• Bring the pot to a boil then reduce heat to low and simmer until tender (90 minutes or up to two hours.) Set aside once cooked.

• Next, in a large Dutch oven, heat olive oil over medium-high heat and sauté onions, peppers, and garlic. Add spices (salt through cayenne) and continue stirring until vegetables have softened, 4-6 minutes.

• Stir in rinsed (uncooked) rice and sauté for 2 minutes so that the rice starts to toast and lightly brown.

• Pour in chicken broth and add reserved, cooked black beans along with bay leaves. Stir once then bring to a boil. Stir a second time then reduce heat to low and place a tightly fitting lid on the pot. Cook until liquid has been absorbed, about 15 minutes.

• Use a fork to loosen the rice and bean mixture then serve with fresh cilantro and lime wedges.