VEGAN--Slow Cooker Cuban Black Beans & Rice

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* Exported from MasterCook *

 

Slow Cooker Cuban Black Beans and Rice

 

Recipe By :

Serving Size : 6 Preparation Time :0:20

Categories :

 

Amount Measure Ingredient -- Preparation Method

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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 14.5 oz can 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

 

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

 

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.

 

Serve beans over rice.

 

Source:

" http://www.bettycrocker.com "

 

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Per Serving (excluding unknown items): 413 Calories; 2g Fat (4.1% calories from

fat); 20g Protein; 81g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 377mg

Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat.

 

Serving Ideas : 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.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0