Cuban Black Beans and Rice

You know Matt and I and our weird love of black beans. This recipe is one of our favorites (along with Black bean burgers of course, which we ate tonight). Seriously, try it.

Cuban Black Beans and Rice (adapted from Taste of Home)
2 cans black beans, drained and rinsed
2 cups water
1 cup diced, fully cooked lean ham
3 garlic cloves, minced
1 ¼ tsp pepper
1 ¼ tsp cumin
1 tsp salt
½ tsp liquid smoke
4 cups chicken broth
2 cups uncooked long grain rice
1 T red wine vinegar
2 tsp olive oil (I omit this)
Place first 8 ingredients into a large saucepan and bring to a boil. Reduce heat and allow to simmer. Meanwhile, in a saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Just before serving, add vinegar and oil. Serve over rice.