Sunday Supper - Cuban Black Beans with Red Rice

To make the Cuban Black Beans:
1. In a heavy pot heat 1 diced yellow onion, 2 diced carrots, 2 diced garlic cloves and 2 diced celery stalks. Add 1 1/4 cumin and cook in 1 tbs oil until fragrant.

2. Add 1 lb dried black beans - soaked according to package instructions and drained. Add 8 cups of water, and bay leaf and a small bunch of cilantro stems tied together with kitchen twine. Reserve the leaves.

3. Reduce heat and simmer until beans are tender and liquid has thickened - about an 11/2 hours.

To make the Red Rice:
1. Heat 2 tbs oil in large sauce pan. Add 6 scallion whites and 2 minced cloves of garlic. Cook, stirring until softened.

2. Add 2 cups rice and stir until grains are opaque. Add 2 1/2 cups of low-sodium chicken broth, 1 8 oz can tomato sauce, 1 tsp chili powder, and salt and pepper. Stir to combine.

3. Bring to simmer and cooked covered for about 30 minutes.

Serve together.

Helpful Hint: This recipe makes about 7 cups of beans so you can use as a dip or spread for sandwiches, filling for a quick tortilla, or freeze for later use.