Black Beans & White Rice

By contessawannabe

Ingredients

• 2 tablespoon(s) olive oil
• 1 large (1 cup) onion, finely chopped
• (1) red or green bell pepper, finely chopped
• 4 clove(s) garlic, minced
• 1 bay leaf
• 2 tablespoon(s) fresh oregano leaves, chopped
• 1 teaspoon(s) ground cumin
• 3 can(s) (15 1/2 ounce) black beans, undrained
• 1 cup(s) chicken broth
• 2 tablespoon(s) balsamic or red wine vinegar
• 1/2 teaspoon(s) freshly ground pepper
• 3/4 cup(s) (per serving) Hot ready-cooked long-grain rice
• Sliced scallions (optional)

Preparation

Step 1

Heat oil in a medium saucepan over medium-low heat; stir in onion, bell pepper, garlic, bay leaf, oregano, and cumin until combined. Cover pan; cook 10 minutes, stirring a few times, until softened.
Stir in beans, broth, vinegar, and pepper. Bring to a boil; cover and simmer 20 minutes, stirring several times. Uncover; simmer 5 minutes longer. Remove bay leaf. Cover and refrigerate up to 3 days or freeze up to 1 month
Thaw in refrigerator overnight or in microwave.
Heat beans in saucepan, covered, over medium heat until hot; heat rice. Serve beans with rice. Top with scallions, if desired.