Congri (Black Beans and Rice)
2-15 ounce cans organic black beans, undrained
3 cups water
2 cups short grain brown rice
2 cups sweet onion, chopped
2 cups sweet red pepper, chopped
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons fresh garlic, finely minced
2 teaspoons oregano
2 teaspoons ground cumin
2 teaspoons kosher or sea salt(to taste)
2 bay leave
In a dutch oven, heat extra virgin olive oil on medium heat.
Add onions and peppers, saute until tender about 5 minutes.
Add garlic, saute about 1 minute, add rice, saute 2 more minutes.
Add cumin and oregano then add beans, including liquid. Add vinegar, bay leaves, salt and water.
Bring to a boil, taste for salt, add more if needed.
Lower flame to low, put lid on pot and set timer for 40 minutes. When time is up, remove lid, fluff with a fork and turn off stove.
Remove the bay leaves before serving.