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Cuban Black Beans and Rice

6 servings
Preparation 6 hours 20 minutes
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Equipment

  • slow cooker

Ingredients

  • 1 bag 16 oz dried black beans (2 cups), sorted, 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 14.5 oz organic diced tomatoes, undrained
  • 5 cups water
  • 2 tablespoons olive or vegetable oil
  • 4 teaspoons ground cumin
  • 2 teaspoons finely chopped jalapeño chile
  • 1 teaspoon salt
  • 3 cups hot cooked rice

Instructions

  • In 3- to 4-quart slow cooker, mix all ingredients except rice.
  • Cover; cook on High heat setting 6 to 8 hours.
  • Remove bay leaves.
  • Serve beans over rice.

Notes & Wine Advice

Serve with bowls of chopped red onion and hard-cooked eggs to sprinkle on top for traditional black beans and rice. Or instead of rice, top each serving of beans with a poached egg and sprinkle with shredded Cheddar cheese and chopped fresh cilantro.

Nutrition values

Calories: 430 kcal
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Course; Crockpot / Slowcooker / Rice