Black Beans And Rice
	4 cups    water   2 tsp    salt, divided   2 1/2 Tbs    olive oil, divided   2 cups    long-grain rice, uncooked   1 cup    onions, chopped   1 1/2 cups    green bell peppers or red bell peppers, chopped   2   cloves garlic, minced   2   (15 ounces) cans black beans, undrained or homemade   1 cup    vegetable broth or chicken broth   2 Tbs    red wine vinegar   2   bay leaves   1/2 tsp    black pepper, freshly ground (or to taste - I use more)   1/4 tsp    cumin   1/2 cup    scallions, sliced     Combine water with 1 tsp salt and 1 1/2 tsp olive oil in a medium saucepan; bring to a boil. Stir in rice, cover, reduce heat to low, and cook for 20 minutes or until tender. In a large saucepan, heat the rest of the olive oil over medium heat; saute onion, bell pepper and garlic about 5 minutes or until softened. Add beans, broth, vinegar, bay leaves, black pepper, cumin, and the rest of the salt; cover and bring to a boil. Reduce heat to low and simmer for 10 minutes; remove bay leaves. Serve beans over the rice and top with scallions. Serves 4 as a main dish, 6-8 as a side.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.