cuban black beans and rice

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http://www.backofthebox.com/recipes/crockpot/cuban-black-beans-and-rice.html

 

Cuban Black Beans and Rice

 

PREP: 20 min; COOK: High 6 to 8 hr

 

Serve along with bowls of chopped red onion, hard-cooked eggs

and chopped fresh cilantro to sprinkle on top for a traditional

black bean and rice dish.

 

1 pound dried black beans (2 cups), sorted and rinsed

1 large onion, chopped (1 cup)

1 large bell pepper, chopped (1 1/2 cups)

5 cloves garlic, finely chopped

2 dried bay leaves

1 can (14 1/2 ounces) diced tomatoes, undrained

5 cups water

2 tablespoons olive or vegetable oil

4 teaspoons ground cumin

2 teaspoons finely chopped jalapeño chili

1 teaspoon salt

3 cups hot cooked rice

 

 

1. Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker.

 

2. Cover and cook on high heat setting 6 to 8 hours or until beans are

tender and most of the liquid is absorbed. Remove bay leaves.

 

3. Serve beans over rice.

 

Makes 6 servings

 

Nutritional Info per 1 Serving: 385 calories (55 calories from fat);

6 g fat (1 g saturated); 0 mg cholesterol; 500 mg sodium;

78 g carbohydrate (14 g dietary fiber); 19 g protein.

 

Happy Cooking!

Jenny M., Moderator

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