Black Beans and Rice (Vegetarian/Vegan & Carnivore Versions)

Make with . . .no wine, or add 1 C. of a smooth Red instead of 1 C. water (because cooking with 2012 Reserve Dolcetto would be a sin). But definitely serve with Morovino Reserve Dolcetto.

1 lb dried black beans
2 C. water
2 C organic vegetable broth (vegetarians) or chicken broth (carnivores)
1 large yellow onion, chopped
1 large red bell pepper, chopped (or, if red peppers are too expensive, double up on green peppers!)
1 large green bell pepper, chopped
2 T olive oil
3 t. salt
2 t. fennel seeds
2 t. ground coriander
2 t. ground cumin
2 t. dried oregano
2 T red wine vinegar (or balsamic, or white . . . you get the picture)
2 14-ounce cans of diced tomatoes with green chiles, drained (you must find the ones with chilis, my dears—or use plain canned tomatoes and add a small can of medium heat green chilis)
5 C. cooked rice (Mrs. Vino prefers brown Jasmine rice, but any brown rice will do. White rice only if you must!)
Hot Sauce (optional)
1 Ham hock or 1C. diced sausage or Canadian bacon (carnivores only–vegetarians, it’s fine without)

Sort and wash beans, place in a large bowl covered with water and soak overnight. Combine the beans, 2 cups water and ingredients through Oregano in your slow cooker. Carnivores, add ham hock, sausage or Canadian bacon—Vegetarians, it’s fantastic without the meat, too. Cover and cook on high for 5 hours, or until you get home from work. Carnivores who used ham hocks—remove ham hock from beans, pull meat from bone and dice, then add meat back to beans. Everyone—add tomatoes/chiles and vinegar (don’t skip this step, it makes the dish). Serve over rice. Add a couple of dashes of hot sauce—taste it first, of course! Serve with a big green salad and you have a FABULOUS easy nutritious, cheap meal.

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