Cuban Beans and Jasmine Rice

Cuban Beans and Jasmine Rice:

Dry beans lend themselves well to slow cooking and when they slow cook, the spice blend in well to emit a nice complex flavor which is absolutely authentic and wonderful. This recipe was extracted from 'Cooking light' in which they say this recipe is a protien rich.

Ingredients:

- 1 pound dried Black beans

- 2 cups water

- 2 cups vegetable broth

- 2 cups chopped Onion

- 1 1/2 cups chopped Red bell pepper

- 1 cup chopped Green pepper

- 2 tablespoons olive oil

- 2 teaspoons salt

- 2 teaspoon fennel seeds, crushed

- 2 teaspoon ground corriander

- 2 teaspoon ground cumin

- 2 teaspoons ground oregano

- 2 teaspoons sherry or red wine vinegar

- 2 cans diced tomatoes and green chilles - drained

- 3 cups Jasmine Rice

Hot sauce (optional)

Proceedure:

1. Soak the beans for about 8 hours. Drain beans.

2. Combine beans, 2 cups of water and the next 1o ingredients in an electric slow cooker. Cover and cook on HIGH for atleast 5 hours or untill the beans is tender. Stir in Vinegar and Tomatoes. Serve over rice and sprinkle with Hot sauce.

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