Serves: 8
Total Calories: 515

BEANS
1 large Spanish onion diced
4 cups garlic minced
2 bay leaves
4 tablespoons olive oil
1 green pepper cut into 1/2 inch pieces
2 teaspoons oregano
1 tablespoon cumin
1/4 teaspoon ground cloves
4 (15-ounce) cans (or 15 1/2 ounce cans) black beans (Raf recommends Goya), about 6 cups
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup red wine vinegar or cider vinegar
1 tablespoon honey
2 cans (from beans) of water
RICE
2 cups brown rice
4 cups water
salt to taste
2 tablespoons olive oil

Sauté onion, garlic, and bay leaf in olive oil over medium heat until onion is soft. Add green pepper, oregano, cumin, and cloves. Cook about 2 minutes. Add black beans, salt, pepper, vinegar, honey, and water. Bring to a boil, reduce heat to low and cook at a simmer, loosely covered, for about 2 hours, stirring frequently. In the last hour, cook your rice, adding the olive oil to the rice water. Brown rice usually needs about 40–50 minutes of cooking time and then sits covered another 10 minutes off the heat before fluffing with a fork. Serve with the Cuban Salad with Oranges and Red Onion and sliced avocado on the side.

Nutritional Facts:

Serves: 8
Total Calories: 515
Calories from Fat: 133

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Raf's Cuban Rice and Beans
Polenta Pie
Polenta with Mushrooms
Moroccan Vegetable Tagine
Sunflower Lentil Loaf
Thai Yellow Curry with Eggplant and Sweet Potato
Falafel
Four Bean Stew
Millet Marranca
Ratatouille
Stuffed Cabbage
Black Bean and Spinach Burritos