Black Beans and Rice

This is another recipe from Mel's Kitchen. I LOVE that food blog! I have been looking for more recipes with beans, and I thought this one was definitely a keeper.

4 tsp. olive oil

1 green bell pepper, seeded and chopped

1 onion, finely chopped

5-6 cloves garlic, finely minced

2 (16-ounce) cans black beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes

1 1/2 cups low-sodium chicken broth

3/4 tsp. dried thyme

1 bay leaf

1/2 tsp. dried oregano

1/2 cup water

2 Tblsp. finely chopped fresh cilantro

salt and freshly ground pepper to taste

4-5 cups hot, cooked white or brown rice

In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano, and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.