My Favorite Black Beans with Rice

1 1/2 c dry black beans

6 c cold water

2 c chicken broth

2 c chopped onions

1 c chopped red pepper

1 cup chopped celery

2 cloves minced garlic

2 tsp oregano

1 tsp salt

1/4 - 1/2 tsp crushed red pepper flakes

2 bay leaves

1 16 oz can diced tomatoes

2 Tbsp lemon juice

Hot cooked rice (we love Trader Joe's frozen cooked brown rice!)

Cooked green peas, sliced green onions for garnish

Rinse beans; combine with water in a 4 qt dutch oven. Bring to boiling; reduce heat. Simmer, uncovered for 2 minutes. Remove from heat. Coven and let stand for 1 hour. (or... omit the simmering and soak the beans in cold water overnight in a covered bowl in the refrigerator). Drain and rinse the beans.

Combine the soaked beans, broth, onion, red pepper, celery, garlic, oregano, salt, red pepper flakes and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 2 - 2 1/2 hours or until the beans are tender, stirring in the undrained tomatoes for the last 15 minutes of cooking. Discard bay leaves. Mash beans slightly.

Stir in the lemon juice. Spoon beans into the soup bowls. Spoon rice on top of the beans. Sprinkle with the peas and green onions.

approx. 5 main dish servings.