Black Beans With Rice(Low-Fat) - cooking recipe

Ingredients

16 to 20 oz. dry black beans
6 c. water
2 c. chicken broth
2 large onions, chopped
1 large green pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 bay leaves
2 tsp. oregano, crushed
1 tsp. salt
1/4 to 1/2 tsp. crushed red pepper
1 (16 oz.) can crushed tomatoes
1/4 tsp. cumin
2 Tbsp. lemon juice

Preparation

Rinse beans.
In a 4-quart Dutch oven, combine black beans and water.
Bring to boiling.
Reduce heat.
Simmer for 2 minutes. Remove from heat, cover and let stand 1 hour.
Drain and rinse beans.
In the same pot, combine the beans, broth, chopped onions, green pepper, celery, garlic, bay leaves, oregano, salt, red pepper and cumin.
Bring to boiling.
Reduce heat and simmer, covered, for 2 to 2 1/2 hours or until black beans are tender, stirring in undrained tomatoes the last 15 minutes of cooking.
Discard bay leaves.
Mash beans slightly.
Stir in lemon juice.
Serve atop rice.
Raw chopped onion is good; also a spoonful of nonfat sour cream.