Oregano black beans and rice

Directions

1. Soak beans in cold water overnight making sure all beans are covered by 2-inches of water.

2. Drain and rinse beans.

3. Place in a large soup pot or Dutch oven.

4. Add 4 cups of water, garlic, oregano, and bay leaf.

5. Bring to a boil, then reduce heat to low. cover and simmer until beans are tender, approximately 2-hours.

6. Drain beans and return to the pot or Dutch oven.

7. Heat olive oil in a large skillet over medium heat.

8. Add onion and pepper, cook, stirring occasionally until softened for about 5-minutes.

9. Add cumin and jalapeno, cook, stirring until softened for approximately 1-minute more.

10 Stir onion mixture and vinegar into beans.

11. Season with salt and pepper to taste.

12. Meanwhile, in a medium saucepan, bring remaining 4 cups of water and 1 tsp. salt to a boil.

13. Add rice, cover and reduce heat to low. simmer until rice is tender and liquid is absorbed, approximately 15 to 20-minutes.

14.Serve the beans over the rice with lime wedges on the side of the serving dish.

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