Cuban Beans And Rice - cooking recipe

Ingredients

1 lb dried black beans
2 cups water
2 cups vegetable broth
2 cups onions, chopped
2 1/2 cups bell peppers, chopped
2 tablespoons olive oil
3 teaspoons salt
2 teaspoons fennel seeds, crushed
2 teaspoons dried cilantro
2 teaspoons ground cumin
2 teaspoons dried oregano
2 tablespoons red wine vinegar
2 (10 ounce) cans diced tomatoes
5 cups cooked rice

Preparation

Sort and wash beans and place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
In crock pot, combine beans, 2 cups water, vegetable broth, onion, bell pepper, olive oil, salt, fennel seeds, cilantro, cumin, and oregano.
Cover and cook on high for 5 hours or until vegetables are tender.
Stir in vinegar and tomatoes.
Serve over rice.