Name: Crock Pot Cuban Beans and Rice
Yield: 10
Ingredients: 2.5 cup bell peppers; 1 lb Black beans, dry; 0.67 tbsp coriander, ground; 0.67 tbsp cumin, ground; 1.25 lb Diced tomatoes w/ green chilis; 0.67 tbsp Fennel; 2 tbsp olive oil; 2 cup onions; 0.67 tbsp oregano; 2 tbsp red wine vinegar; 2 cup rice, white; 1.5 tsp salt; 2 cup vegetable stock; 2 cup Water

Crock Pot Cuban Beans and Rice

Serves 10

Ingredients

2.5	cup	bell peppers
1	lb	Black beans, dry
0.67	tbsp	coriander, ground
0.67	tbsp	cumin, ground
1.25	lb	Diced tomatoes w/ green chilis
0.67	tbsp	Fennel
2	tbsp	olive oil
2	cup	onions
0.67	tbsp	oregano
2	tbsp	red wine vinegar
2	cup	rice, white
1.5	tsp	salt
2	cup	vegetable stock
2	cup	Water

Directions

1. Rinse beans. Place beans, 2 cups water, and next 10 ingredients (through oregano) in an electric slow cooker; stir well. Cover and cook on HIGH for 5 hours or until beans are tender. Stir in vinegar and tomatoes.

2. Cook rice according to package instructions. Serve beans over rice.