1 pound dried black beans 2 cups water 2 cups organic vegetable broth 2 cups chopped onion 1 1/2 cups chopped red bell pepper 1 cup chopped green bell pepper 2 tablespoons olive oil 1 1/2 teaspoons salt 2 teaspoons fennel seeds, crushed 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons dried oregano 2 tablespoons sherry or red wine vinegar 2 (10-ounce) cans diced tomatoes and green chiles, drained 5 cups hot cooked rice Hot sauce (optional)

1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

2. Place beans, 2 cups water, and next 10 ingredients (through oregano) in an electric slow cooker; stir well. Cover and cook on HIGH for 5 hours or until beans are tender. Stir in vinegar and tomatoes. Serve over rice. Sprinkle with hot sauce, if desired.