Slow Cooker Cuban Black Beans & Rice

[Guest guest]

Slow Cooker Cuban Black Beans and Rice

Source: www.bettycrocker.com

 

1 lb. 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 jalapeno chili peppers

1 teaspoon salt

3 cups hot, cooked rice

 

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

Cover and cook on high heat setting for 6 - 8 hours or until beans

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

leaves. Serve over hot, cooked rice.

 

Calories per serving: 413.

 

Serving Ideas: serve along with bowls of chopped red onion and

chopped fresh cilantro to sprinkle on top for a traditional black

bean and rice dish.