Spiced-Up Black Beans with Fluffy Cilantro Rice

For the beans

  • 2 yellow onions; finely chopped
  • 2 green bell peppers; chopped
  • 3 garlic cloves; chopped
  • 2 bay leaves
  • 1 Tbsp. ground cumin
  • 1/2 tsp. coriander
  • 4 cans black beans, drained and rinsed
  • 1 can diced tomatoes
  • 1/4 cup apple cider vinegar
  • Olive Oil; as needed
  • Kosher salt and freshly ground black pepper

For the rice

  • 2 cups long grain white rice
  • 4 cups water or homemade stock
  • 1 bunch cilantro; washed, dried, and roughly chopped
  • Zest and Juice of 1 lime
  • Salt; to taste

For the beans- Heat a large pot over medium-high heat and add a nice amount of oil, about 1/4 cup. Stir in the onions, peppers, garlic, bay leaves, cumin, and coriander. Stir and cook nicely softened and lightly golden. Stir in the black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, and reduce heat to low. Simmer until slightly thickened or until flavors have melded.

Bring rice and water to boil in a large pot. Cover and reduce to a simmer. Cook covered 20-30 minutes, or until no more water is visible. Do not lift the lid too frequently! Taste rice for texture and doneness. Remove lid, fluff rice with fork and fold in remaining ingredients. Taste and adjust as needed with salt or more lime. Serve hot with black beans!

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