Cuban Black Beans

Soak the beans using the package directions. Drain well in a colander.

Lightly spray a stockpot with cooking spray. Heat the margarine over medium-high heat, swirling to coat the bottom. Cook the onions and celery for about 3 minutes, or until the onions are soft, stirring frequently.

Add the beans, lemon, savory, garlic, bay leaf, cumin, and salt. Add water to cover by 2 inches. Stir well. Increase the heat to high and bring to a boil. Reduce the heat and simmer, covered, for 1 hour to 1 hour 30 minutes, or until the beans are tender. Discard the lemon and bay leaf.

Meanwhile, prepare the rice using the package directions, omitting the salt and margarine.

Spoon the rice into bowls. Spoon the beans over the rice. Sprinkle with the green onions and vinegar, or garnish with the orange slices.