Cuban Black Beans And Rice With Fruit Salad

• 1 lb dried black beans
• Water for soaking
• 1 cup chopped onions
• 1 tablespoon butter or coconut oil
• 4 cups beef broth
• 2 bay leaves
• 1/2 teaspoon dried leaf thyme
• 1/2 teaspoon dried leaf oregano
• 1 teaspoon salt, preferably Himalayan
• 1 dried whole red pepper or 1/8 teaspoon cayenne pepper, as desired
• 3 cups uncooked brown rice
• 5 1/2 cups water
• 1 1/2 teaspoons salt, preferably Himalayan
• 1 cup chopped green pepper
• 1/3 cup dark rum
• 4 oranges, peeled and diced
• 4 apples, cored and diced
• 3 bananas, sliced
• Kiwi, pomegranate, berries, pears, pineapple, or other fruits as desired to make a pretty fresh fruit salad.
• Sour cream

1. 1. Sort, wash and soak beans; drain and rinse beans.
2. 2. In a 4-quart pot, saute onion in butter or coconut oil until tender. Add beans, broth, bay leaves, thyme, oregano, salt, and red or cayenne pepper. Bring to boil, reduce heat. Cover and simmer until beans are tender, 1 to 1 1/2 hours.
3. 3. While beans are cooking, rinse the rice. Place in another pot with the water and salt. Bring to boil, reduce heat to low, cover and cook for 50-60 minutes.
4. 4. After rice has been started, make the fruit salad in a large bowl.
5. 5. When beans are tender, stir in the greem pepper and rum. Cover and simmer 15 minutes.
6. 6. Serve beans over rice in wide soup bowls. Top with fruit salad and then a dollop of sour cream.

black beans, water, onions, butter, beef broth, bay leaves, dried leaf thyme, dried leaf oregano, salt, red pepper, brown rice, water, salt, green pepper, dark rum, oranges, apples, bananas, pomegranate, sour cream

Taken from www.epicurious.com/recipes/member/views/cuban-black-beans-and-rice-with-fruit-salad-51726601 (may not work)