Cuban Black Beans and Rice Recipe for Large Families (12 servings)

1 1/2 lbs. Brown rice long-grain, regular, dry, parboiled and the water and salt to cook it
¼ cup canola oil
1 cup onions, diced

1 cup green bell peppers, diced
2 Tbsp garlic, minced
1 Tbsp ground cumin

1/2 Tbsp Vegetable base powder
3 lbs. 6 oz canned black beans OR 3 lbs Dry black beans, cooked

Cook brown rice according to package directions.

Heat oil in a medium stock pot uncovered over medium high heat. Add onions and bell peppers. Cook for 2-3 minutes or until onions become translucent, stirring occasionally.

Add garlic, cumin, vegetable base, and beans. Stir constantly for 1-2 minutes. Add water and salt. Bring to a boil. Reduce heat to medium. Simmer for 5-10 minutes.

Add cilantro. Stir well.

Pour black bean mixture into a steam table pan 

A serving equals 1 cup black beans on top of the rice. Garnish with onions.