Moros y Cristianos

Moros y Cristianos (Adapted from CL)

2 cups brown basmati rice
2 tablespoons olive oil
2 cups chopped onion
2 cups chopped red bell peppers
6 garlic cloves, minced
1 cup chopped seeded tomato
2 tablespoons sherry vinegar
2 teaspoons cumin
1 1/2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon fennel seeds, crushed
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup water
3 - 15 ounce cans black beans, rinsed and drained
cayenne pepper sauce to taste

Cook rice according to the package directions.

In a large saucepan, heat oil over medium-high heat. Add onion, bell pepper and garlic to pan - cook until tender, about 10 minutes. Add chopped tomatoes and cook for 2 minutes. Add vinegar, cumin, oregano, coriander, fennel, salt and red pepper - cook until fragrant, about 2 minutes. Mix in water, beans and cayenne sauce. Bring to a boil, reduce heat and let simmer until thoroughly heated through - about 10 minutes. Serve with rice.

Makes 4-6 servings.

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