dried black beans, soaked in cold water overnight, drained
250 mL
1 tbsp
olive oil
15 mL
1 tsp
salt
5 mL
2
green peppers, diced
1
onion, diced
1 cup
long grain white rice
250 mL
2 tsp
ground cumin
10 mL
2 tsp
dried oregano
10 mL
1/4 cup
chopped fresh cilantro (optional)
60 mL
Method
Step 1
In large saucepan, combine beans, oil, salt and 6 cups (1.5 L) water. Bring to a boil and then reduce heat to simmer. Cover and simmer about 1 hr. 10 min., stirring occasionally, until water is mostly absorbed and beans are moist and tender.
Step 2
Stir peppers, onion, rice, cumin and oregano into saucepan mixture. Add 2 cups (500 mL) water; bring to a boil. Reduce heat to low. Simmer, covered, 15 to 20 min., until rice is tender and liquid has been absorbed.
Step 3
Fluff beans and rice mixture. Garnish with cilantro, if using, to serve.
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