Congri (Black Beans & Rice)

Ingredients

• 2-15 ounce cans organic black beans, drained, reserve liquid

• 3 cups water including liquid from beans

• 2 cups long grain 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

Directions

• 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.